Ingredients
2 lbs. stew meat
1 onion, chopped
1 can tomato soup
1 can cream of celery soup
4-5 potatoes, cut into pieces
4-5 carrots, sliced (or baby carrots)
Preparation
Mix stew meat with onion and soups in Dutch oven. Bake at 325 for 3 hours. Add potatoes and carrots and bake one additional hour or until vegetables are tender.
Stir stew every half hour or so during cooking; add water as needed to maintain consistency.
