(6 servings)
2 lbs. Pleasant Valley stew beef, cubed
2 med. onions, chopped
3 med. carrots, peeled and quartered
peas or other leftover veggies
1 can tomato soup
1 tsp. salt
dash of pepper
1 bay leaf
1/4 cup sweet or sour pickle juice
Put ingredients in a larger casserole dish, cover tightly. (Don’t brown the meat first.) Bake at 275° for 5 hours. Or put in a crock pot for five hours. Serve with green salad and rolls.