No Peek Stew

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here is the recipe:
2 pounds beef roast ( I used pork loin and added apples)
2-3 large onions, sliced
5 stalks celery, cut in 2" pieces
6-8 carrots, cut in 2" pieces
3-4 large potatoes, cut up
2 large tomatoes, diced
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons corn starch
2 tablespoons granulated sugar
1 package onion soup mix
1 can cream of celery soup
½ tablespoon beef base
½ cup warm water
1 can Pepsi
2 tablespoons Worcestershire sauce
½-1½ cups tomato juice or V-8 juice (or use tomato powder or tomato sauce mixed with water)
--Don't worry about measurements. Line bottom of roasting pan or large casserole with meat. Do not brown. Add potatoes, carrots, celery, tomatoes and onions.

--Combine salt, pepper, sugar, corn starch, soup mix together. Mix dry ingredients into cream soup. Mix beef base and water and add to soup mixture. Add Pepsi and Worcestershire and pour over meat and vegetables. Add just enough tomato juice to cover all the ingredients. Cover pan tightly with heavy foil. Bake at 350°F for 3 hours.

--Turn heat to 250° and cook overnight. DO NOT PEEK!

*We often make this with pork loin instead of beef, adding 2 or 3 diced apples at the very end and substituting soy sauce for the Worcestershire.

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