2 (4 pound) cans stew-meat
1/4 cup unsalted butter
6 tablespoons sour cream
4 pounds roast
1/2 cup buttermilk
1 (10.75 ounce) can condensed cream of mushroom soup
Meanwhile, preheat oven to 375 degrees F (190 degrees C). In a large sauce pan combine and cook stew mixture, butter and sour cream. Combine buttermilk and soup, and pour mixture over meat. Bring to a boil. Remove from heat.
Transfer to an 11x9 inch baking dish and bake in preheated oven for 1 hour. Cut into wedges.