Skier's Stew

Submitted by Danae Shill

2 lb. Stew beef, cut in cubes

1 (10 ¾ oz.) can cream of mushroom soup

8 medium potatoes, quartered

1 can cream of celery soup

8 large carrots, cut in fourths

1 (8 oz.) can tomatoe sauce

2 bay leaves

1 (1 ½ oz) pkg dried onion soup

In a large dutch oven or heavy pan, with a tight fitting lid, make a layer of beef, then the vegetables. Top with bay leaves, soups and tomato sauce. Bake at 325 for 3 hours or at 275 for 6 hours. Serves 8