2 lb. stewing beef
2 med. onions, sliced
1 c. celery, diced in lg. pieces
3 carrots, bite size
4 potatoes, lg. bite size

Layer ingredients in the order given in a large casserole or roasting pan. Sprinkle with:

2 tbsp. Minute tapioca
1 tbsp. sugar
1-2 tsp. salt
1/4 tsp. pepper

Preheat oven to 250 degrees. Add can of tomato soup plus 1/2 to 2/3 can water; pour over stew. DO NOT STIR. Cover tightly and cook in oven for 5 hours at 250 degrees. (May use slow cooker; cook on medium 8 to 10 hours. Using the slow cooker method, the stew will not be as thick. Thicken as desired before serving.)

Do not remove cover until ready to serve. Add more vegetables, if desired. Serves 4.