2 lb. stew meat
4 medium onions, sliced
6-8 medium carrots cut in chunks (or 1 16-oz bag baby carrots)
8 medium red potatoes quartered
2 celery stalks (cut in chunks) -- optional
2 (10-1/2 oz.) cans beef broth
3/4 c. water
1/4 tsp. pepper (or to taste)
1/4 c. apple cider vinegar

Brown meat. Layer in 4-qt. dish with cover as follows (can cover any 4-qt. dish with foil): browned meat, onion slices, carrots, potatoes, celery, broth, water, pepper, vinegar. DO NOT STIR. Cover and bake at 275°F 5 to 6 hours.

Great to put in oven for dinner when you are going to be gone most of the day. Serve with your favorite cornbread, biscuits or regular bread. Leftovers freeze well for another day.

Serves 8.