4 lbs. long bone chuck roast, cut up for stew
1 lg. onion, chopped
1 (16 oz.) can crushed tomatoes
1/2 c. tomato sauce
1 lb. frozen or cut fresh green beans
2 lg. green peppers, cut in chunks
4 med. sized onions, wedged
1 lb. fresh mushrooms, cut in half
1/2 stick butter
1/4 tsp. black pepper
1 tsp. paprika
Salt to taste

Cook meat in an 8 quart saucepan with little water until tender. Add chopped onions, black pepper, paprika, and salt. Mix well. Add tomato sauce and cook for 15 minutes under medium heat. Add frozen beans and cook for 10 minutes.

In a frying pan, saute green pepper, onion wedges, and mushrooms together with butter. Cook only half way. Do not overcook. Pour into pot and mix carefully. Simmer for 10 minutes. Serve with rice.