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Beef Stew With Noodles and Cheese

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Ingredients:

  • 1 pound cubed stew meat
  • 1 to 2 tablespoons vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 can (10 1/2 ounces) condensed tomato soup
  • 1 can (14.5 ounces) tomatoes with juice
  • 1/4 cup water
  • 1 cup noodles
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup grated American or mild Cheddar cheese
  • 1 1/2 cups frozen peas and carrots, thawed

Preparation:

Brown the cubed beef in Dutch oven or large skillet in hot oil over medium heat. Add tomato soup, tomatoes, water, noodles, and seasonings. Cover and cook until meat is tender, about 1 1/2 to 2 hours, stirring often. Add a little hot liquid to the grated cheese, then stir into the meat mixture. Cook 15 minutes longer. Add peas and carrots; cook for about 7 minutes longer, until tender.
Serves 6.

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Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Good stuffOctober 16, 2008By MishyKatz
"It doesn't say when to add the celery and onions...I used fresh carrots and added the veggies about half hour into the cooking part. It's yummy!!!"
0 of 0 people found this review helpful.
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