1 lb. stew meat
1 tsp. salt
1 can condensed tomato soup
1 can water
3 carrots
3 potatoes
3 onions

In small amount of hot fat in a heavy frying pan, brown stew meat, cut in small pieces. Add salt. Stir in tomato soup and water. Cover tightly and cook slowly until tender, about 1 1/2 hours.

When meat is tender, add carrots, cut in thick slices; potatoes, quartered; onions, halved. Continue cooking slowly about 30 minutes. If there is not enough juice, add water during cooking. If too thin, take off lid and cook sauce until thickened. Serves 4-6.