Brisket Stew

1 (5 lb.) beef brisket

1/2 tsp salt

1/2 tsp pepper

1 lb. carrots, scraped and cut into chunks

4 lbs. small new potatoes

2 cups water

1/4 cup Worcestershire sauce

1 (1 oz.) envelope onion soup mix

Trim fat from brisket; place brisket in a large dutch oven.

Sprinkle with salt and pepper.

Add carrots and next 3 ingredients, sprinkle with soup mix.

Cover and bake at 350° F. for 4 hours.

Yield: 6 to 8 servings