This recipe was found in the kitchen drawer of a cabin we stayed at in Red River, New Mexico. It's from a 1986 version of a church fundraiser-produced cookbook by the University United Methodist Church located in Wichita Falls, Texas.
While I'll never know who LaVeda McCulloch was, the following recipe that she submitted sounds like something that would be great to throw in the oven (or crockpot) for an easy Sunday lunch. I altered it just a tiny to suit our taste (less canned items, a bit more water, & a bit more seasoning for flavor).
No Peep Stew
2 to 3 lbs. stew meat (raw) (we use venison)
4 to 5 medium size potatoes, peeled & quartered (red or russet)
3 carrots, peeled & cut into large chunks
1 onion, sliced
1 box cream of mushroom soup, organic
1 can (16 oz.) tomato sauce, organic
1 cup frozen green peas, organic
2 cups water
1/4 teaspoon garlic salt
1 teaspoon parsley flakes
salt & pepper to taste
Place all ingredients in a stock pot with a lid, stir together, & cook in a 275 degree oven for 5 hours without looking. (Or place all ingredients in a crockpot & cook on medium for 5 hours without looking.)