Beef Stew

I think the original name for this stew was "Stay in bed beef stew". Mom thought that was funny.
I also do this without the veggies and serve it over  noodles or rice.
I think you could do this in a crock pot also.

2 pounds stewing beef, well trimmed
1 pound potatoes, peeled and cut into medium chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted
2 or 3 bay leaves 
2 cups mushrooms, sliced (optional)
1½ cups frozen peas (optional)

Preheat the oven to 250°.

Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point.

Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour. Remove bay leaves before serving.