Cube beef into bite-size pieces. Place in casserole or baking pan with lid. (Do not precook meat.) Peel and cube potatoes, carrots and celery; place on top of meat. Add soups and water; place bay leaf on top. Cover and cook in oven for 8 hours at 225 degrees. When done, discard bay leaf, stir stew and serve. Posted to sdm-marked by Karen - SilkyKitty@prodigy.net, 2/98 Per serving: 402 Calories; 11g Fat (24% calories from fat); 32g Protein; 45g Carbohydrate; 78mg Cholesterol; 2306mg Sodium NOTES : I cooked stew in crockpot on low for 8 hours. Recipe by: Salt Lake Tribune Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Dec 4, 1998,
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☆☆☆☆☆
Substituted Rotel Tomatoes for the tomato soup. Also cooked in the crockpot on high to get it done a little faster.
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