1 sm. pkg. beef stew meat (1 lb. is plenty)
6 c. water (or if you are stretching the budget 8 c.)
2 onions, cubed or sliced
3 standard cans tomatoes
1 (8 oz.) box macaroni (cooked & set aside)
4-6 lg. potatoes (not baking) peeled, cubed, set aside (do not precook)
Salt & pepper to taste

Use a large stock pot. Boil the first 3 ingredients on a slow boil for about 1 hour (the beef will be tender). Add tomatoes and cubed potatoes, cook 20 minutes on a slow boil. Add cooked macaroni last and continue heating on low for 10 minutes. (Sometimes I throw in an extra cup or two of water to replace what has been loss due to boiling when I add the tomatoes.)

Serve with hot fresh white rice, huge hunks of French bread on the side and a simple pear or pineapple salad. This is my favorite meal in the fall and winter.