Ingredients:

1 can (10 oz) tomato soup
1 can (10 oz) mushroom soup
2 cans water
2 bay leaves


Mix in roaster then add:

2 1/2 lbs. stew meat cut into cubes


Cooking Instructions:

Cover and bake at 325°F for two hours then add:

3 red potatoes cut in chunks
4 carrots diced
2 cans (10 oz) stems & pieces mushrooms
1 1/2 tbsp. quick cooking tapioca
1 tsp. salt
3/4 tsp. pepper
1/2 tsp. of your favourite all purpose spice

Bake another hour longer until meat and vegetables are tender.