This is the best beef stew I have ever tasted, yet really simple to make, just put it in the oven and forget it. I have served it to guests several times and always am asked for the recipe. Just add some crusty bread and you have a complete meal.
2 lbs lean stew beef
6 carrots, cut into thick slices
2 large onions, chopped coarsely
1 large baking potato, cut into big "stew-size" dice
1 bay leaf
1 teaspoon. dried oregano
1 teaspoon. salt
½ teaspoon. freshly ground pepper
1 10-ounce can Campbell's tomato soup
1 can beer
No nutrition information available
Preheat oven to 275 degrees.
In a large bowl, combine the beef, carrots, onions, potato, and bay leaf. Sprinkle the seasonings over all and mix well. In a small bowl, whisk together the soup and beer.
Add soup and beer to stew ingredients. Put everything in casserole. Cover casserole wiht a tight layer of aluminum foil and then with the lid (you want to prevent evaporation).
Bake stew for 5 hours. ENJOY
Note: you may be tempted to use less onion, but don't, they cook down and make a wonderfully flavored base.