2 lb. stew beef
4 potatoes, peeled and quartered
2 onions, quartered
6 to 8 carrots, peeled, cut in sm. pieces
1 can tomato soup
1 can cream of celery
Salt and pepper (optional)
Bay leaf (optional)

Mix undiluted soup in Dutch oven. Add vegetables and beef. Cover and bake in slow oven at 250 degrees for 6 hours. No need to stir.