Stay Abed Stew

The name says it all. Toss everything in a pot, slide it in the oven, and go back to whatever you were doing for the next five hours.

Cubed beef steak, sliced carrots, potatoes, a can of tomato soup, half a can of water, and a bay leaf. That is the entire ingredient list. Ten minutes of prep, tops.

The low oven does all the heavy lifting, slowly braising the beef until it falls apart at the touch of a fork while the vegetables turn silky and the tomato soup transforms into a rich, savory gravy.

This is the kind of meal your grandmother made on cold Sunday afternoons, and it tastes exactly like a warm hug.

Kitchen Tips

• Use a casserole dish with a tight-fitting lid so the steam stays trapped and the meat braises rather than dries out
• Cut the beef into generous cubes; they shrink during the long cook time
• Toss in leftover chicken, celery, or whatever vegetables you have on hand to bulk it up
• Resist the urge to peek; every time you lift the lid, you lose heat and moisture