Five Hour Beef Stew - cooking recipe

Ingredients

2 lb. lean stew meat (bite size pieces)
3 large onions, quartered
2 large potatoes, cut in eighths
1 slice bread, cubed
2 (8 oz.) cans tomato sauce
2 Tbsp. Parmesan cheese
2 carrots (1-inch pieces)
1 1/2 tsp. salt
1/8 tsp. pepper
1 c. water

Preparation

Layer in order given in ovenproof casserole dish.
Cover and bake at 250\u00b0 for 5 hours.
Don't peek.
Serve with salad and bread.