1 1/2 lbs. stew meat, cut in cubes
2 tsp. salt
1/2 tsp. dried basil
1/4 tsp. pepper
2 stalks celery, cut in diagonal slices
4 carrots, cut in halves lengthwise & crosswise
2 onions, cut in slices (do not ring)
1 can condensed tomato soup
1/2 soup can of water
4 potatoes, peeled & cubed

Place beef, no need to brown, in 3 quart casserole or 5 quart Dutch oven. Sprinkle with salt, pepper and basil. Top with celery, carrots, onions and potatoes. Combine soup and water, pour over meat and vegetables, coating all pieces. Do not stir. Cover tightly and bake in slow 300 degree oven for 3 1/2 hours. Serves 5.