Oven Beef Stew

2 ½ to 3 lbs. stew beef cubes

2 Onions

8 medium or 4 extra large potatoes, peeled

8 medium carrots, peeled

3 bay leaves

1 envelope dry onion soup mix

1 can cream of mushroom soup

1 can cream of celery soup

1 can tomato soup 1 can water

Cut vegetables into big chunks.  Brown beef cubes (optional).  Layer beef and vegetables.  Sprinkle top with onion soup and bay leave.  Mix soups and water and pour over all.  Bake in large roaster pan with lid 8 to 10 hours at 225-250 degrees or 2 to 3 hours at 325 degrees.  In Crockpot, cook 4-5 hours on high.  Check for drying during cooking (especially in the oven).  May add water if drying out too much.  Makes 8 servings.

Marilyn Adams