All-in-One-Pan Beef Stew

—Marjorie Librizzi

• 1 can (28 oz.) whole tomatoes
• 1 can (10 1/2 oz.) cream of onion soup
• 1 cup water
• 1 tsp. salt
• 1/4 tsp. garlic powder
• 3 or 4 peppercorns
• 1 bay leaf
• 1 1/2 lb. stew meat, cut in 1-inch cubes
• 6 carrots, pared and cut in 1-inch chunks
• 4 ribs of celery, cut
• 2 large turnips or potatoes, quartered
• 1/4 lb. large mushrooms, sliced

In a large dutch oven or ovenproof casserole, combine first 7 ingredients (through the bay leaf) and blend well. Add remaining ingredients, stirring to “coat.” Bake covered at 350º for 2 1/2 hours. Serves 6 to 8.