The easiest dump stew you will ever find. Mix it and forgot about it. Oh, how I love my crockpot.
1 pound beef stew or steak cubes
4 carrots, sliced (or two cups baby carrots)
4-6 red potatoes, cut into large cubes
1 (10 oz) package frozen green peas
1 cup mushrooms, optional
1 package dry onion soup mix
2 cans cream of mushroom soup
1 (8 oz) can tomato sauce
Heat crockpot to low. Pepper and tenderize the meat. Line on bottom. Layer on carrots and potatoes (and mushrooms if you want them). In separate bowl mix the dry onion soup mix, mushroom soup, and tomato sauce. Pour over the layers and stir to mix. Let cook 6-8 hours on low.
To make these into a pot pie, fill a ramekin with the already cooked stew, leaving about a 1/2 inch from top. Using a prepared refrigerated biscuit of your choice (I used Grands for these), slightly flatten out the biscuit, brush lightly with softened butter, cut an X in the center so it can cook more evenly, grind some sea salt on it, a pinch of paprika for color, and a tidge of parsley. Cook as directed on the biscuit can.