Beef Stew

1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in chunks
1 bat leaf
1 (1oz) package dry onion soup mix
2 (10.75oz) cans cream of mushroom soup
1 (8oz) can tomato sauce
1 (10oz) package frozen peas

Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight-fitting lid. Bake at 250 for 6 - 8 hours.

Or cook in Slow Cooker on low for 12 hours.