Recipe: Peg Bracken's Stayabed Stew (1960's)

STAYABED STEW

"This is for those days when you're en negligee, en bed, with a murder story and a box of chocolates, or possibly a good case of flu."

2 pounds stewing beef, cut in cubes
1 (10 3/4 ounce) can condensed cream of tomato soup thinned with 1/2 can water (or celery or mushroom soup thinned likewise)
1 can little tiny peas (optional)
1/2 cupful sliced carrots
2 onions chopped
1 big raw potato, sliced
1/2 teaspoon salt, dash of pepper
Bay leaf (optional)

Mix these things up in a casserole dish that has a tight lid.

Put the lid on and put the casserole in a preheated 275 degree F oven. Now go back to bed. It will cook happily all by itself and be done in 5 hours.

Makes 5-6 servings
Source: The I Hate to Cook Book by Peg Bracken, 1960