2 lbs. beef stew cubes
2 c. water
3 1/2 c. (1 lb. 12 oz. can) Constadina tom puree
1 tbsp. salt
1/2 tsp. pepper
1 bay leaf
2 lg. raw potatoes
10 peeled carrots
1 c. grated Romano cheese
1/4 c. cracker meal
1 egg
1 lb. can drained onions
1/4 c. water
2 tbsp. flour

Combine meat, water, puree, salt, pepper and bay leaf in large saucepan. Cover; heat to boiling. Reduce heat and simmer about 2 hours. Cut potatoes into large cubes. Cut carrots in 2 inch pieces. Add potatoes and carrots to stew. Cover; cook about 30 minutes. Combine cheese, cracker meal and eggs. Shape into 12 balls. Add cheese balls and onions to stew. Blend until thickened. Simmer 10 minutes more. Remove bay leaf. Serves 6 to 8.

Optional: Use 2 eggs and more cracker meal and cheese to make more cheese balls. Or use two 6 oz. cans of tomato paste and four cups water, instead of tomato puree and 2 cups water.