2 lbs. beef stew meat, cut in 1 1/2 inch cubes
1/4 c. vegetable oil
1 can condensed onion soup
1 (6 oz.) can tomato paste
1 tbsp. basil
1 1/2 tsp. salt
1/4 tsp. pepper
8 carrots, sliced
1 (16 oz.) can wax beans
2 c. sliced celery
1/2 c. grated Parmesan cheese

In Dutch oven over medium-high heat, brown meat well in hot oil. Reduce heat to medium; stir in onion soup, 5 cans of water, tomato paste, basil, salt, and pepper. Simmer, covered, for 1 1/2 hours. Add vegetables and reheat to boiling; reduce to simmer and cook 30 minutes more or until meat and vegetables are fork tender. Stir in Parmesan cheese. Serves 8.