After Church Stew - cooking recipe

Ingredients

1 1/2 lb. lean beef, cut in 1 1/2-inch cubes
2 tsp. salt
1/4 tsp. pepper
2 stalks celery, cut in diagonal slices
4 medium carrots, pared and quartered
2 medium onions, cut in 1/2-inch slices
1 (10 3/4 oz.) can condensed tomato soup
1/2 soup can water
3 medium potatoes, pared and cubed
1/2 tsp. basil leaves

Preparation

Place beef (no need to brown it) in 3-quart casserole. 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\u00b0 oven 3 hours.
Add potatoes and bake 45 minutes longer. Makes 5 servings.
May be doubled and tripled for a hungry crowd.