PRIMARY STEW

THIS IS A FAMILY FAVORITE. IT IS ALWAYS GOOD ON A CHILLY DAY.
I HAVE MADE SOME VARIATIONS FROM THE ORIGINAL RECIPE.
1 ONION CHOPPED
2 CANS CREAM MUSHROOM SOUP
2 CUPS CARROTS CHOPPED
1 QUART OF POTATOES CUBED
2 TSP. WORCHESTERSHIRE SAUCE
APPROX 5 CUPS OF WATER OR LIQUID, (SAVE THE WATER FROM THE VEGETABLES)
1 CUP DICED CELERY (OPTIONAL)
2 CUPS COOKED PEAS (OPTIONAL)
6 TBSP FLOUR
2 LBS GROUND BEEF
COOK VEGETABLES UNTIL NOT QUITE DONE. SAVE THE LIQUID FOR THE GRAVY. I ALWAYS ADD FROZEN PEAS TO LIQUID RIGHT BEFORE VEGGIES ARE DONE TO THAW THEM OUT. BROWN HAMBURGER AND ONIONS, SALT AND PEPPER LIGHTLY. MIX MUSHROOM SOUP, WATER, WORCHESTERSHIRE SAUCE, USE SOME OF THE LIQUID AND MIX WITH THE FLOUR TO MAKE A THICKENING. MIX TILL THERE ARE NO LUMPS AND ADD BACK INTO THE GRAVY MIX. HEAT TILL THICKENED. PUT VEGETABLES INTO LARGE CASSEROLE DISH. POUR GRAVY OVER TOP AND MIX A LITTLE.
BAKE IN OVEN AT 350 DEGREES TILL BUBBLY.
NOTE: THIS RECIPE MAKES A LOT AND SOMETIMES I WILL PUT PART IN A FOIL CONTAINER AND FREEZE FOR ANOTHER MEAL.