AFTER CHURCH STEW
1 1/2 lbs. lean chuck, round or top sirloin beef, cut in 1/1 2 inch cubes
2 tsp. salt (less may be used)
1/2 tsp. basil leaves
1/4 tsp. pepper
2 stalks celery, cut in diagonal slices
4 med. carrots, pared and quartered
2 med. onion, cut in 1/2 inch slices
1 can tomato soup
1/2 soup can water
3 med. potatoes, pared and cubed
Place beef (no need to brown) in 3 quart casserole dish. Sprinkle with
salt, basil and pepper. Top with celery, carrots and onions. Combine soup and
water. Pour over meat and vegetables, coating all pieces. Cover tightly. Bake
in slow 300 degree oven for 3 hours. Add potatoes and bake for 45 minutes
longer.
marilyn
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