From: Katie Sullivan
This is a very easy and surprisingly good dish. Patricia Longhi made this for us when we moved to Vashon Island in 1998.
Easily doubled or tripled. I alter the recipe sometimes by flouring the beef and searing in in some oil then "cleaning" the drippings out of the pan with some red wine.
You can also throw it all in a crockpot and cook it all day on low instead of doing it in the oven.
1 cup or more stew meat, cut in cubes
1 cup carrots
1 cup frozen peas
1 cup onion, chopped
1 cup potato, cubed
1 can tomato soup
1/2 can or more cream of celery soup (or mushroom)
Stir together all of the ingredients (sometimes I save the peas for later), and put them in a deep casserole dish. Bake, covered in a 350 degree over for 1/2 and hour.
Turn the heat down to 250 degrees and bake for 4 more hours.
Serve with crusty bread, a salad, and a glass of wine (of course).