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    Six Hour Stew

    Source of Recipe


    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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