3 pounds chuck roast — cubed
1 can cream of mushroom soup
1 can water
3 stalks celery
8 carrots — thickly sliced
4 large potatoes — quartered
1 envelope onion soup mix
3 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.