Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chuck roast, cubed |
| 1 can | Cream of mushroom soup |
| 1 can | Water |
| 3 \N | Stalks celery |
| 8 \N | Carrots, thickly sliced |
| 4 larges | Potatoes, quartered |
| 1 \N | Envelope onion soup mix |
| 3 \N | Onions, sliced |
| 1 can | Tomatoes, whole |
| 1 teaspoon | Basil |
| 4 tablespoons | Tapioca |
Place all ingredients in a heavy roaster with a tight fitting lid and bake at 275 for 6 hours. DO NOT OPEN THE OVEN DOOR DURING COOKING TIME! Notes: ~----- I use about 5 onions and 2 quart sized jars of canned tomatoes. I have also made this stew using chicken (deboned thighs) and it was great. It is good without meat as well. Recipe by: cjpope@... (Candy Pope)