After Church Stew - cooking recipe

Ingredients

1 1/2 lb. beef chuck, cut in 1 1/2-inch pieces
2 stalks celery, cut in diagonal slices
2 onions, cut in 1/2-inch slices
1/2 can water
3 potatoes, peeled and cubed
2 tsp. salt
1/4 tsp. pepper
4 carrots, cut in halves lengthwise or crosswise
1 (10 1/2 oz.) can condensed tomato soup

Preparation

Place beef (no need to brown) in 3-quart casserole.
Sprinkle with salt and pepper.
Top with celery, onions and carrots. Combine soup and water.
Pour over meat.
Cover tightly and bake in slow oven at 300\u00b0 for 3 hours.
Add potatoes and bake 45 minutes longer.
Makes 5 servings.