3 lbs. stew beef, cut bite-size
1 1/2 tsp. tenderizer
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. thyme (optional)
2 c. water or meat drippings
1 can cream of celery sup
1 can cream of mushroom soup
1 tsp. Kitchen Bouquet
1/4 c. chopped onion
1/8 c. parsley

Sprinkle tenderizer, pepper, salt, and thyme on beef. Turn meat to coat. Cook, uncovered, in heavy roaster at 400 degrees 1 hour to brown. Drain meat drippings, add water to make 2 cups of liquid; blend with soups and remaining ingredients. Pour over meat. Return to oven. Cover and cook at 350 degrees for 1 1/2 to 2 hours. Serve with rice. Makes 12 servings.