Irish Pub Stew

4 to 6 servings

1 1/2 pounds beef, cut into chunks (splurge on the cut if you can)
1/4 cup butter
1 can tomato soup
1 can water
4 carrots, cut into chunks
4 large potatoes, cut into chunks
2 stalks celery, cut into chunks
4 onions, cut into chunks
2 teaspoons salt
1 teaspoon black pepper
1/4 cup fresh parsley, chopped fine
1/4 cup good quality cooking sherry
2 bay leaves

Preheat oven to 300 degrees F.

In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring once.

Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours, stirring occasionally.