FIVE HOUR STEW

 

Contributed by:       Angie Brennan

 

Ingredients:

 

2 lbs beef stew meat, cut into 1½" cubes

1 can (16 oz.) green peas, drained

2 medium onions, chopped coarse

1 can (16 oz.) sliced carrots, drained

2 medium potatoes, peeled (if desired) and cubed

1 can (10¾ oz.) condensed cream of mushroom soup

½ cup water

1 tsp pepper

1 large bay leaf

 

Directions:

 

Stir all ingredients in a Dutch oven with tight fitting lid.  Cover and bake in 275° oven for five hours.  DO NOT open oven while stew is cooking.  Remove bay leaf.  Serve.