Soups:

After Church Stew

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Ingredients

1-1/2 pouds stew beef
1/2 teaspoon salt
1/2 teaspoon basil
1/4 teaspoon black pepper
2 stalks celery, chopped
2 carrots, chopped
2 to 3 medium size potatoes, peeled and chopped
1 can (10-3/4 ounces) tomato soup
1/2 soup can water

Instructions

Mix beef, salt, basil, pepper and vegetables in 2-1/2-quart baking dish with lid. Cover with soup and water. Bake covered 3 hours at 300 degrees. Serve with French bread and tossed salad, if desired.

Judy DeBoever
Geneseo