Harvest Stew

• 2 lb. beef cubes (1 1/2-inch cubes)
• 2 Tbsp. shortening
• 2 cans cream of mushroom soup
• 1/2 c. water
• 1 Tbsp. Worcestershire sauce
• 6 medium carrots, cut in 2-inch chunks
• 8 small, whole white onions, peeled
• 1 (10 oz.) pkg. frozen whole green beans
• noodles, cooked according to pkg. directions

1. In a large, heavy pan, brown beef in shortening.
2. Pour off excess fat.
3. Add soup, water and Worcestershire sauce.
4. Cover; cook over low heat about 1 1/2 hours.
5. Add carrots and onions. Cook 45 minutes more.
6. Add beans; bring to boiling, stirring to separate beans.
7. Cook 10 minutes more or until meat and vegetables are tender, stirring occasionally. Thicken sauce, if desired. Serve over hot noodles.
8. Serves 6.
9. Freezes well.

beef cubes, shortening, cream of mushroom soup, water, worcestershire sauce, carrots, whole white onions, green beans, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528065 (may not work)