Six Hour Stew
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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.