3 lb. boneless beef (cut in 1 1/2 inch cubes)
8 lg. carrots, cut in 2 inch chunks
2 bay leaves
1 can mushroom soup
1 can celery soup
2 cans (8 oz.) tomato sauce
8 med. potatoes, quartered
2 or 3 onions, cut in slices
1 pkg. dried onion soup

Put 1/2 meat in large casserole or Dutch oven with tight fitting lid. Layer 1/2 of the vegetables, other meat, and remaining vegetables on top. Sprinkle dried onion soup over top and lay on bay leaves. Mix soups and tomato sauce together (no water) and pour over meat and vegetables.

Do not stir. Cover with lid and bake at 250 degrees for 8 to 10 hours. Be sure casserole is large enough so that stew will not bubble over. Look at stew in about 6 hours to determine if near done. Allow plenty of time. Do not stir at anytime while cooking. Meat will be tender and vegetables firm but cooked. Freezes well.