2 lbs. stew meat, cubed
3 med. carrots, sliced
2 onions, chopped
3 potatoes, peeled and quartered
Cooked or frozen peas or any leftover vegetables
1 can tomato soup
1/2 soup can water
1/4 c. sweet or sour pickle juice
1 bay leaf or 1/4 tsp. ground bay leaf

Put all ingredients in large casserole with lid to fit. Mix all ingredients. Cover, bake in oven for 5 hours at 275 degrees. No need to stir or peek at stew. No need to brown stew meat. Serve with buttered rolls or corn muffins.