2 1/2 lbs. stew beef, cubed
3 lg. carrots, sliced med. thickness
3 med. potatoes, cut into bite size pieces
1 can garden peas, drained, save liquid
3 med. onions, quartered
1 bay leaf
1 tsp. salt
Dash pepper
1/2 can tomato soup
1/2 can cream of mushroom soup
1/2 liquid from peas

Place first 8 ingredients in casserole. Combine tomato soup, cream of mushroom soup and liquid from peas. Pour soup mixture over casserole. Toss liquid. Cover. Bake 5 hours in 275 degree oven.