French Onion Stew

before baking

ready to eat!

3 lb. stew meat in 1-1/2" cubes (or cut up a chuck roast)
6 carrots peeled and cubed
4-6 medium potatoes peeled and cubed
4 stalks celery sliced thick
1 medium onion sliced thick
1 TBS sugar
1 TBS salt
1/2 tsp. pepper
2 TBS quick cooking tapioca
1 (10-3/4 oz) can tomato soup
1-1/2 cans water (soup can filled 1 and 1/2 times--about 16 oz)
1 (7 oz) can mushrooms, drained

1.  In a 4 quart dutch oven or casserole pan place meat then carrots, then potatoes, then celery and then onions.

2.  In another bowl mix sugar, salt, pepper, tapioca, soup and water.  Pour over meat and vegetables.

3.  Cover pan with tin foil and then lid.

4.  Bake at 300 ℉ for 4 hours.  Don't open the lid before the 4 hours.

5.  After you remove stew from the oven, stir in the mushrooms.

 **This can also be made in the crockpot.