Title: Six Hour Stew
Categories: Soup
Yield: 1 Servings
| 3 | lb | Chuck roast, cubed |
| 1 | cn | Cream of mushroom soup |
| 1 | cn | Water |
| 3 | | Stalks celery |
| 8 | | Carrots, thickly sliced |
| 4 | lg | Potatoes, quartered |
| 1 | | Envelope onion soup mix |
| 3 | | Onions, sliced |
| 1 | cn | Tomatoes, whole |
| 1 | ts | Basil |
| 4 | tb | 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@ingr.com (Candy Pope)