2 lbs. beef stew meat, cut into 1/2 cubes
2 tbsp. butter
1 (10 1/2 oz.) can onion soup
1 (6 oz.) can tomato soup
1 1/2 tsp. salt
1/4 tsp. pepper
8 carrots, sliced
2 c. celery, sliced
1 (16 oz.) can wax beans
1 (16 oz.) can kidney beans
1/2 c. grated Parmesan cheese
In Dutch oven over medium high heat, in hot oil or butter, brown
meat well. Reduce heat to medium. Stir in onion soup, 5 soup
cans water, tomato paste, and salt and pepper. Simmer, covered,
1 1/2 hours. Add all vegetables; reheat to boiling. Then simmer,
covered, 30 minutes or until meat and vegetables are fork
tender. Stir in Parmesan cheese. This completely fills a Dutch
oven, so you can judge how much it will make. The more you
reheat the better it gets.