Mom's Five Hour Stew

Recipe from: Mom, Erin Kay Smith Ferguson, who received it from her sister, Ardy (1960's) which became a family favorite, especially for Sunday dinners after church.

1-2 lbs. stew meat

2 cups carrots

1 cup celery

2 medium onions

2 medium potatoes

1 can tomato soup

1 soup can of water

2 Tbsp. tapioca

1 tsp. salt

pepper to taste

3 beef bouillon cubes

1 Tbsp. Worcestershire sauce

(For Terry's adaptation: also add 3-4 cloves fresh garlic, pressed or finely chopped, 1 can diced tomatoes, and 1 additional Tbsp. tapioca)

Chop vegetables and meat into large chunks- about one inch.  Add the remaining ingredients.  Bake at 250˚ for 5 hours or until done or may be cooked in a crock pot.