Stay-A-Bed Stew

From my dear friend, Mary ~

(from the Hatcher Family recipes - These are the recipes that my grandma and grandpa used, they probably go back further too. My mom used to make this growing up with some good biscuits to sop up the gravy.)

2 pounds of beef stew meat - cubed
2 chopped onions (I used one and it seemed to be PLENTY)
1 tsp. salt - dash of pepper (to taste)
1 can cream of mushroom soup thinned with milk (I used one can milk)
1-2 big red raw potatoes cut into bite sized chunks, leave skin on
1 cup baby carrots
Piece of bayleaf

Mix together all ingredients and put into a covered casserole dish (you can use tin foil as a cover as long as it is sealed well over the casserole dish). Bake at 300 degrees for 5 hours.

**Note - if you want a thicker sauce for the stew use a little bit of cornstarch to thicken the sauce up, add cornstarch before casserole goes into oven. I also took the stew out half way through cooking and stirred it a bit.**