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After Church Stew


  • 1 1/2 lb. lean beef, cut in 1 1/2 inch cubes
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. basil
  • 2 stalks celery, sliced
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  • 4 carrots sliced
  • 2 onions, cut in 1/2 inch slices
  • 1 can tomato soup
  • 1/2 soup can water
  • 3 potatoes, peeled and cubed


Place beef in 3 quart casserole; need not brown the beef. Sprinkle with salt, basil, and pepper. Top with celery, carrots, and onions. Combine soup and water; pour over meat and vegetables coating all. Cover tightly and bake 3 hours at 350 degrees F. Add potatoes and bake 45 minutes longer. Serves 5.

By Robin from Washington, IA


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