1 lg. onion
10 1/2 oz. can tomato soup
3 lbs. stew meat
3 bouillon cubes
1 1/2 lbs. carrots
8 lg. potatoes
3 stalks celery
Water

Cut and trim fat off meat. Flour and salt meat. Use a small amount of flour and salt, coat meat. Place 2 tablespoons oil in Dutch oven. Fry onion in oil. Add meat to Dutch oven and brown. Add soup, bouillon and water to cover ingredients. Stir and let simmer for 2 hours. Add carrots, potatoes and celery. Simmer until vegetables are soft. Serve with French bread. I find this recipe is best after being refrigerated for a day.