Hearty six-hour stew

This is a no fuss stew that simmers all day in the crock-pot and smells so good! I especially like to make this when the weather starts turning colder like it is now because I love the aroma and the coziness it brings as my family all sits together at the dinner table on a chilly evening.

1 pound beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4- ounce) cans of cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas

Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. You can cook this for up to 12 hours on low. Serve with rolls or crackers.

* for those with kids ...
I have some fun cookie cutters for the seasons and holidays. So to add a little excitement to dinner we use these cookie cutters on tortillas. The kids love to cut out these shapes! Then you brush some butter on them and place them on a cookie sheet and throw them under the broiler for a minute or so until they are golden brown and voila! You have festive tortilla chips as a side to any stew or soup!