Oven Stew

I didn't have five hours and so turned it up to 350 F and did it in a little over two hours. I used a bag of baby carrots to make this even easier.

1 1/2 lbs. stew meat, beef or pork or boneless chicken thighs, cubed
6 c. peeled, cubed potatoes (or small red potatoes unpeeled)
2 med. onions, cut into chunks
4 c. carrots, peeled and cut into 3 inch rounds
2 c. celery, cut into chunks
1 (15 oz.) can diced tomatoes
1 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1/2 tsp. garlic powder

1. In a large oven-safe pan, combine all of the stew ingredients. It is not necessary to brown the meat.
2. Cover and bake at 250 F for 4 to 5 hours.