1-2 lb. stew meat (not browned)
Potatoes, whole or cut in half if lg.
Carrots, about 4 cut about 1 1/4" long
Celery to taste, cut up, include heart & leaves
Onions to taste, quartered

Add any other vegetable(s) you wish i.e. cabbage, frozen cut up string beans, peas or corn. Don't use much of the frozen vegetables. Maybe 10 ounce string beans or 3/4 cup corn or peas. 1 pkg. beef stew seasoning mix 1 can cream of mushroom soup Kitchen Bouquet or Gravy Master Dash Worcestershire sauce

Grease a Dutch oven (Corning Ware) or spray with non-stick product. Layer the above ingredients in the order listed through the vegetables. Then add the tomatoes or sauce and the seasoning mix. Add a little Kitchen Bouquet or Gravy Master and a dash of Worcestershire sauce to the can of the cream of mushroom soup and add it to the stew. Cover and bake all day at 250 degrees.

I put this in at 8 AM and take it off at 6 PM. It can cook more or less time with no apparent problems. If the gravy seems too thin, just thicken it. Serve with rolls and a salad for a great meal with little effort.