2 lbs. beef stew cubes (1" square)
1 (16 oz.) can tiny green peas with liquid
4 lg. carrots, chopped in 1" chunks
1 lg. onion, quartered & separated
3 lg. potatoes, peeled & cubed
2 bay leaves, crumbled
1 1/2 tsp. salt
1/2 - 1 tsp. pepper
2 (10 oz.) cans tomato soup

Preheat oven to 275 degrees. Place meat in large oven proof pot with tight fitting lid. Add remaining ingredients. DO NO STIR. Cover tightly and bake 5 hours. This stew should require no attention if cover fits tightly and oven maintains low temperature. If in doubt, check periodically and add boiling water to prevent scorching. Serve with crusty bread. Serves 6.