Mom's Beef Stew

Submitted By: Jan Wyatt

Ingredients

• 1 (2 1/2-pound) beef roast
• 1 (10 3/4-ounce) can tomato soup
• 3 large carrots, cut in chunks
• 4 medium potatoes, cut into chunks
• 1 large onion, quartered
• Salt and pepper to taste
• Flour

Instructions

Sprinkle roast with salt and pepper and roll in flour. Brown on both sides in a large

deep skillet. Cover with water and bake for three hours in a 350° oven.

Remove from oven and add vegetables, tomato soup, and half a soup can of water. Cook about 30 minutes longer until vegetables are tender.

Serve with a salad and buttered French bread.