1 lb. boneless beef stew
Salt & pepper to taste
2 tbsp. shortening
2 to 3 c. water (about)
2 tbsp. butter
1 c. rice, uncooked
1 env. onion soup mix
2 to 3 c. broth and/or water
1 med. onion, chopped

Season beef with salt and pepper to taste. Melt shortening in large heavy skillet or Dutch oven; saute beef and onions. Add water; cover and cook slowly until meat is tender. Add more water, if needed. Remove meat and reserve broth (add water to make 2 to 3 cups liquid). Melt butter in clean skillet; add rice and stir until slightly browned. Add soup mix and broth; stir well. Add beef, cover tightly and simmer about 20 minutes or until rice is done, stirring occasionally. Yields: 6-8 servings.