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Nancy Freeman 1 can (10-3/4 ounces) condensed tomato soup, undiluted 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 21/2 cups water 2 pounds beef stew meat, cut into cubes 2 bay leaves « 3 medium potatoes, peeled and cut into 1-inch chunks 4 carrots, cut into 1/2-incH slices 1 pound medium fresh mushrooms, halved 1 tablespoons quick-cooking tapioca
Salt and pepper to taste In a Dutch over, stir the soups and water until smooth. Add meat and bay leaves. Cover and bake at 325 degrees for 1-1/2 hours. Stir in
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