1 1/2 lbs. stew beef
2 med. onions
4 lg. carrots
4 lg. potatoes
4 stalks celery (optional)
1 can tomato soup
1 can cream of mushroom soup
1 soup can of water
2 beef bouillon cubes or 1 tbsp. dry bouillon
Salt and pepper to taste

Place beef cubes in a large casserole dish. Cut vegetables into large pieces and lay on top of meat. Spoon undiluted soup over meat and vegetables. Then add 1 soup can of water. Sprinkle bouillon, salt, and pepper over mixture. Place cover over casserole and cook in oven for 5 hours at 250 degrees to 275 degrees. Approximately 1/2 hour before serving, remove from oven and stir all ingredients together. Return to oven for 1/2 hour. Serve with hot rolls or biscuits.