Beef Mushroom Stew

• 1 (10 3/4 ounce) can tomato soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 2 12 cups water
• 1 lb beef stew meat, cubed
• 2 bay leaves
• 3 medium potatoes, peeled and cubed
• 4 carrots, sliced about 1/2 inch thick
• 1 lb fresh mushrooms, halved or quartered
• salt and pepper

1. In a Dutch oven, stir the soups and water until fairly smooth.
2. Add meat and bay leaves.
3. Cover and bake at 325 degrees for 1 1/2 hours.
4. Stir in potatoes, carrots, and mushrooms.
5. Cover and bake 1 hour longer or until the meat and vegetables are tender.
6. Remove the bay leaves before serving.

tomato soup, cream of mushroom soup, water, beef stew meat, bay leaves, potatoes, carrots, fresh mushrooms, salt

Taken from www.food.com/recipe/beef-mushroom-stew-97932 (may not work)