2 lbs. beef stew meat, cut into 1/2" cubes
1/4 c. salad oil
1 (10 1/2 oz.) can condensed onion soup
1 (6 oz.) can tomato paste
1 tbsp. basil
Noodles
1 1/2 tsp. salt
1/4 tsp. pepper
8 carrots, sliced
2 c. sliced celery
1 (16 oz.) can wax beans
1 (16 oz.) can kidney beans
1/2 c. Parmesan cheese

In Dutch oven over medium high heat, in hot oil, brown meat well. Reduce heat to medium; stir in undiluted onion soup, 5 soup cans water, tomato paste, basil, salt and pepper. Simmer, covered 1 1/2 hours. Add all vegetables, reheat to boiling; then simmer, covered 30 minutes or more or until all meat and vegetables are tender. Stir in cheese. Makes 8 servings.