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Six Hour Stew

3 pounds cubed chuck roast
1 can cream of mushroom soup
1 soup can of water
3 stalks celery
8 carrots, thickly sliced
4 large potatoes, quartered
1 envelope dry onion soup
3 onions, sliced
1 large can whole tomatoes
1 tsp basil
4 tbsp tapioca

Place all ingredients in a heavy roaster with a tight fitting lid
and bake at 275 degrees for 6 hours. Do not open the oven door
during cooking time!

Notes: I use 4-5 onions and 2 quart sized jars of canned tomatoes.
I have also made this stew using chicken (deboned thighs) and it
was great. It is good without meat as well.

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