• 2 lbs. beef stew meat
• 2 large carrots, cut into good size slices
• 1 large onion, cut into chunks
• 2 stalks celery, cut into chunks
• 2 medium potatoes, quartered
• 1/2 package frozen peas
• salt and pepper
• 2 cans cream of mushroom soup

Combine everything into casserole dish.  Don’t brown meat.  Cover and bake at 275 degrees for four hours.

(Jeanette Pagel)