Melt the butter in the bottom of a dutch oven over a medium heat, and do not remove from heat during the layering process; then pour in the bag of baby carrots, Salt and pepper as you go with each addition, then add the sliced potatoes, then the sliced onion, then layer the rest of the vegetables in any order. The vegetables can be switched up according to your families likes. Cabbage works well, as does corn and peas. I use frozen or fresh vegetables. You always want the carrots on the bottom as they require the most cooking time. After you have all of the vegetables layered in, you pat on the ground chuck all over the top, salt and pepper, and then pour on the can of cream of mushroom soup, put a lid on it and walk away for 1 hour. Cooking on the stove top over a medium heat for that one hour. After one hour, dip down through the deliciousness, and enjoy one of the best stews you have ever had. Really good with the Beer Bread.