Recipe#5353

Title: Beef Stew 03

Newsgroups: rec.food.recipes 
 From: cjpope@toon.b11.ingr.com (Candy Pope) 
 Subject: Six Hour Beef Stew 
 Message-ID: <2e4oar$4h6@b11.b11.ingr.com> 
 Organization: Intergraph Corporation 
 References: <1993Dec5.221201.28369@sarah.albany.edu> 
 Date: 8 Dec 1993 14:28:43 GMT 

3 pounds cubed chuck roast
 1 can cream of mushroom soup
 1 soup can of water
 3 stalks celery
 8 carrots, thickly sliced
 4 large potatoes, quartered
 1 envelope dry onion soup
 3 onions, sliced
 1 large can whole tomatoes
 1 tsp basil
 4 tbsp tapioca
 Place all ingredients in a heavy roaster with a tight
 fitting lid and bake at 275 degrees for 6 hours.  DO
 NOT OPEN THE OVEN DOOR DURING COOKING TIME!
 Notes: I use 4-5 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.