2 lb. beef stew meat
2 cans cream of mushroom soup
1 can tomato soup
1 bag egg noodles
In large bowl, mix the cans of soup together. Add meat and mix until well coated. Place gallon-size freezer Ziploc bag in large can. Pour into bag.
Remove contents from bag. May need to use hot water to help release bag. Place in slow cooker. Cook on low for 10-12 hours. If you prefer, you can thaw completely and then cook on low for 8-10 hours. Serve over hot, cooked egg noodles.