Quick Mushroom Stew - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed tomato soup (undiluted)
1 (10 3/4 oz.) can condensed cream of mushroom soup (undiluted)
2 1/2 c. water
2 lb. beef stew meat, cut into cubes
2 bay leaves
3 medium potatoes, peeled and cut into 1-inch chunks
4 carrots, cut into 1/2-inch slices
1 lb. medium fresh mushrooms, halved
1 Tbsp. quick cooking tapioca

Preparation

In a Dutch oven, stir the soups and water until smooth.
Add meat and bay leaves.
Cover and bake at 325\u00b0 for 1 1/2 hours.
Stir in potatoes, carrots, mushrooms and tapioca.
Cover and bake 1 hour longer, or until the meat and vegetables are tender.
Remove the bay leaves before serving.
Yields 6 to 8 servings.