1-2 pounds stew beef
2-3 cans sliced potatoes
drained1 lb. bag of baby carrots
1 can green peas, drain and reserve the juice
1 onion, chopped
1 can cream of celery soup
1 can tomato soup
In a 9 x 13 baking pan, layer the above ingredients in the order listed. Combine reserved pea juice with the cream of celery and cream of tomato soup. Pour soup mixture over the layered ingredients. Cover with foil and bake at 275 for 5 hours or at 325 for 3 hours.