1 1/2 - 2 lbs. beef for stew
1 can cream of chicken soup (Campbell's 10 1/2 oz.)
1 can water (10 1/2 oz.)

Remove excess fat from beef. Place in Dutch oven or other heavy, closely-covered pan. Cover meat with soup and water. Cook covered in a 325 degree oven for about 2 hours or until meat is tender. Stir after about an hour.