2 lbs. lamb shoulder, cut in stew pieces
1 c. tomato sauce
2 stalks of celery, chopped
1 medium onion, chopped
4 c. water
2 lbs. green beans
1 tsp. parsley, chopped
3 tbsp. butter
Salt and pepper to taste

Wash meat; place in saucepan, salt and cook over high flame until meat juices are absorbed. Add butter and chopped onion. Brown well. Remove ends and strings from green beans; slit lengthwise and add to meat with remaining ingredients. Simmer 1 1/2 hours or until meat is tender and sauce has thickened. (Lean beef may be used instead of lamb.)