1 1/2 lb. lean beef, cut in 1 1/2 inch cubes
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil leaves
2 stalks celery, cut in diagonal slices
4 carrots, cut in 2 inch pieces
2 onions, cut in 1/2 inch slices
1 (10 oz.) can tomato soup
1/2 soup can water
3 potatoes, peeled and cubed (2 inch pieces)

Place beef (no need to brown) in 3 quart casserole. Sprinkle with salt, basil and pepper. Top with celery, carrots and onion. Combine soup and water, pour over meat and vegetables (except potatoes), coating all pieces.

Cover tightly and bake in slow oven (300 degrees) for 3 hours. Add potatoes and bake 45 minutes longer.