1 1/2 lbs. lean stew beef
1 (8 oz.) can tomato sauce
2-3 potatoes
1 sm. can string beans
1 (6 oz.) can tomato paste
2-3 onions, sliced
2-3 carrots

Brown beef and onions in a small amount of oil in a large skillet with a snug-fitting cover. Add the tomato paste and 3 cans of water. Add the tomato sauce. Cover pan, lower heat and simmer for 1 1/2 hours or until meat is tender. Peel potatoes and carrots, cut into chunks and continue to simmer, covered until tender, 30 to 45 minutes. Add drained string beans and heat. Season with salt and pepper, if desired. This stew is even better reheated the next day. Serves 4 to 5.