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

1. Place beef in 3 quart casserole, sprinkle with salt and pepper. Top with celery, carrots and onions.

2. Combine soup and water. Pour over meat and vegetables, coating all pieces.

3. Cover tightly. Bake in slow oven (300 degrees) for 3 hours.

4. Add potatoes and bake 45 minutes longer. Makes 5 servings. Serve with slaw and crusty bread.