2 1/2 lb. beef stew or chuck roast, cut in pieces
3 carrots, cut bite-size
3 potatoes, cut bite-size
3 onions, cut bite-size
3 sticks celery, cut bite-size
1 sm. can peas (drain liquid & save)
1 can cram of mushroom soup
1 can tomato soup

Add the juice from peas to soup mixes. Layer in the bottom of a roaster the meat, then cut up vegetables. Add any seasoning you prefer (salt, pepper, onion or garlic salt). Pour soup mixture over the vegetables. Cover tightly. Do not stir. Bake at 275 degree for 5-5 1/2 hours. (Do not peek until done.) Mix well before serving. (Delicious!)

If you prefer a less tomato taste, increase the mushroom soup and decrease the tomato soup.