1 1/2 pound stew meat
2 teaspoons salt
1/2 teaspoon basil leaves
1/4 teaspoon pepper
2 stalks celery - cut in slices
4 carrots - cut in pieces
2 onions - cut in slices 1/2 inch
1 can tomato soup
1/2 soup can water
3 potatoes - cubed

Place beef in 3 quart 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°F for 3 hours.

Add potatoes and bake 45 minutes longer.

Makes 5 servings. Serve with slaw, and crusty bread.