Cowboy Stew

From the Lion House Soups and Stews, published in LDS Living

1 1/2 pounds ground beef
3/4 cup onions, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 (10.75) can condensed Tomato Soup
1 (10.75) can condensed Cream of Mushroom Soup
1 (10.75) soup can of water
4 potatoes, peeled and cut into 1/2 inch cubes (I used sweet pototatoes)
4 carrots, peeled and sliced in to 1/8 inch slices
3 ribs celery

Brown ground beef and onion in large frying pay.  Add salt and pepper while meat is browning.    When meat is done and onion is soft and translucent, transfer into colander to drain excess fat.  Return mixture to frying pan and add  soups and water.  Simmer 5 minutes.  Arrange potatoes, carrots and celery in 9x13 baking pan.  Pour meat and soup mixture over vegetables and stir.  Cover with aluminum foil.  Bake for 1 1/2 -2 hours at 350 degrees or until vegetables are tender.