Beef Stew

Plain and simple. Not rocket science, but you have to use the soup. Put in the oven and walk away. I have tried it in a crock pot but prefer oven method.

• Ready In: 5 hrs 15 mins
• Serves: 6

Ingredients

• 2  lbs  chuck steaks, trimmed and cut in cubes
• 6  carrots, cut in thick slices
• 2  large onions, chopped coarsely
• 1  large potato, cut into large dice
• 1  bay leaf
• 1  teaspoon oregano
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper, freshly ground
• 1 (10 1/2ounce) can  tomato soup
• 0.5 (10 1/2ounce) can water or 0.5 (10 1/2ounce) can dry red wine or 0.5 (10 1/2ounce) can beer

Directions

1. Preheat oven to 275°F.
2. In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf.
3. In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture.
4. Cover with foil and then the lid.
5. Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that.
6. Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.