Park City Oven Stew
2 1/2 lb beef cubes
8 med potatoes, quartered
8 lg carrots, cut in large chunks
2 bay leaves
1 8-oz can tomato sauce
1 pkg dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 or 2 soup cans of water
In a large casserole or pan with a tight lid (I use my crocks), make a layer of half the beef, then half the vegetables, then remaining beef and vegetables. Sprinkle dried soup over top, add bay leaves, then soups and sauce mixed together. Cover tightly and bake at 250 degrees for 6-8 hours. I put mine in the crock on low for 8 hours. Serves 8-10
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