Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | Condensed tomato soup -- |
| 10¾ ounce | Undiluted |
| 1 can | Condensed cream of mushroom |
| \N \N | Soup -- 10-3/4 oz undiluted |
| 2½ cup | Water |
| 2 pounds | Beef stew meat -- cut into |
| \N \N | Cubes |
| 2 eaches | Bay leaves |
| 3 mediums | Potatoes |
| \N \N | Peeled and cut into 1-inch |
| \N \N | Chunks |
| 4 eaches | Carrots -- cut in 1/2\" |
| \N \N | Slices |
| 1 pounds | Fresh mushrooms -- halved |
| 1 tablespoon | Quick-cooking tapioca |
In a Dutch oven, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325 deg. for 1-½ hours. Stir in potatoes, carrots, mushrooms and tapioca. Cover and bake 1 hour longer or until the meat and vegetables are tender. Remove the bay leaves before serving. Yield: 6-8 servings Recipe By : Taste of Home