14 lbs. boneless beef chuck
20 lbs. potatoes, peeled and quartered
9 lbs. onions, quartered
3 stalks celery, washed and cut into 1 inch pieces
1 (6 lb. 9 oz.) can sliced carrots
2 (51 oz.) cans cream of tomato soup
6 (1/5 oz.) pkgs. beef stew seasoning mix
4 (8 oz.) cans mushrooms, stems and pieces
Beef bouillon to make 1 gallon broth
1/2 c. granulated sugar

Season beef with garlic powder, salt, and pepper. Bake, covered, very slowly at about 250°F until beef reaches an internal temperature of 140°F. This will keep the meat very juicy and tender. It can be cooked the day before.

Remove from pan; trim all fat from meat and cut into bite-sized pieces. Place all mixed vegetables in pan. Cover with a mixture of all seasonings, soup, mushrooms, and broth. Put cut-up beef on top. Cover and bake at 350°F until vegetables are tender. A little sugar cuts the tartness of the tomato soup.