Oven Stew - cooking recipe

Ingredients

2 lb. chuck, cut into 1-inch cubes
carrots
potatoes
small whole onions
1 can tomato soup
1 can water
salt and pepper to taste
2 Tbsp. quick tapioca
bay leaf
1 can peas

Preparation

Preheat oven to 250\u00b0.
In a Dutch oven, layer vegetables and meat, omitting peas.
Pour tomato soup over all.
Add bay leaf, salt, pepper and tapioca.
Pour water over all.
Seal Dutch oven with aluminum foil and the lid.
Place in oven for 6 to 10 hours, no peeking.
Remove from oven and stir in can of peas.
Good with fresh French bread or biscuits and a salad.
Serves 8.