1 1/2 lbs. top quality beef, cut into chunks
1/4 c. butter
10-11 oz. can tomato soup, plus an equal amount of water
3 carrots, peeled and cut into chunks
4 med. potatoes, peeled and cut into chunks
1 rib celery, cut into chunks
4 onions, cut into chunks
2 tsp. salt
1/2 tsp. pepper
1/4 c. minced fresh parsley
1/2 c. cooking sherry
2 bay leaves

Preheat oven to 275 degrees. In a heavy skillet, brown the beef in the butter over medium-high heat. Add the soup and water and stir well. Add the rest of the ingredients and cook for about 5 minutes, stirring once or twice. Transfer the mixture to an oven-proof pot and cook in the oven, covered, for 5 hours, stirring occasionally if desired. Easy and really good! The kitchen smells great while its cooking too! Serves 4-6.