1 1/2 lbs. lean beef, cut in
1 1/2 cubes (chuck, round, or sirloin)
2 stalks celery, cut in diagonal slices
4 carrots, cut in halves lengthwise and crosswise
1/2 soup can of water
2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
2 onions, cut in 1/2 inch slices
1 can condensed tomato soup
3 potatoes, peeled and cubed

Place beef (no need to brown it) in 3 quarts casserole. Sprinkle with salt, basil, and pepper. Top with celery, carrots, and onions. Combine soup and water. Pour over meat and vegetables, coating all pieces. Cover tightly and bake in slow oven (300 degrees) for 3 hours. Add potatoes and bake 45 minutes longer. Makes 5-6 servings.