After-Church Stew - cooking recipe

Ingredients

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

Preparation

Place beef (no need to brown) in 3-quart casserole.
Sprinkle with salt, basil and pepper.
Top with celery, carrots and onions.