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