Recipe: Souper Harvest Stew (usnig cream of mushroom soup)

SOUPER HARVEST STEW

2 pounds beef cubes (1 1/2-lnch)
2 tablespoons shortening
2 cans (10 3/4 ounces each) Campbell's Condensed Cream of Mushroom Soup
1/2 cup water
1 tablespoon Worcestershire sauce
6 medium carrots, cut in 2 lnch pieces
8 small whole white onions (about 1/2 pound)
1 (10 ounce) package frozen whole green beans
Cooked noodles (for serving)

In large heavy pan, brown beef in shortening; pour off fat.

Add soup, 1/2 cup water, and Worcestershire. Cover; cook over low heat 1 1/2 hours.

Add carrots and onions. Cook 45 minutes more.

Add beans. Bring to boil; stir to separate beans. Cook 10 minutes more or until meat and vegetables are tender. Stir occasionally.

Thicken sauce if desired. Serve over noodles.

Makes about 7 cups
Source: Magazine recipe ad pull-out: Campbell's Souper One-Dish Meal Handbook, not dated