Beef Stew - cooking recipe

Ingredients

2 lbs chuck steaks, trimmed and cut in cubes
6 carrots, cut in thick slices
2 large onions, chopped coarsely
1 large potato, cut into large dice
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 (10 1/2 ounce) can tomato soup
0.5 (10 1/2 ounce) can dry red wine or (10 1/2 ounce) can beer

Preparation

Preheat oven to 275\u00b0F.
In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf.
In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture.
Cover with foil and then the lid.
Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that.
Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.