Six-Hour Stew

3 pounds chuck roast -- cubed

1 can cream of mushroom soup

1 can water

3 stalks celery

8 carrots -- thickly sliced

4 large potatoes -- quartered

1 envelope onion soup mix

3 onions -- sliced

1 can tomatoes -- whole

1 teaspoon basil

4 tablespoons tapioca

Place all ingredients in a heavy roaster with a tight fitting lid and bake

at 275 for 6 hours. DO NOT OPEN THE OVEN DOOR DURING COOKING TIME! Notes: ------ I use about 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.