1 (2 lb.) boneless stew meat
1 sm. onion
1 can cream of mushroom soup
1 can water
1 bag frozen baby carrots or whatever vegetable you prefer
1 can English peas; optional
Salt and pepper to taste

Cut stew meat into bite size pieces. Dice onion. Place both into 2 1/2 quart casserole dish with a cover. Add carrots, peas, cream of mushroom soup and can of water. Cover with aluminum foil and then with cover. Place in oven at 325 degrees for 3 hours. No peeking.

At this point, I freeze it. Then on a busy day or a Sunday, I put it in my oven on time-bake.

Serve over rice or noodles.