Beef stew nirvana

6

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

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.