Baked Short Rib Stew

Ingredients:

6 strips of short ribs
2 cans cream of mushroom soup
1 can (10-3/4oz) tomato soup
1 pkg. Lipton onion soup
carrots, cut into bite size pieces
celery, cut into bite size pieces
potatoes, cut into bite size pieces
1 large onion, chopped

Instructions:

In a large mixing bowl combine all the soups.Add the vegetables. Set aside. Cut the ribs into thirds, and place in a 9X13 baking pan. Pour soup over ribs and cover. Bake at 375 degrees for 1&1/2 to 3 hours, depending on size of vegetables. When vegetables are soft, your stew is ready! Very filling & ono!