RANCHERO SUPPER STEW

Ranchero Supper Stew

Source: Lipton

2 tablespoons oil
1 1/2 pound beef cubes
1 envelope Lipton Onion Soup Mix
2 (16 ounce) cans whole tomatoes, undrained
1 cup water
2 teaspoons chili powder
2 carrots, thinly sliced
1 green bell pepper, chopped
1/2 cup celery, thinly sliced
2 potatoes, diced

In large skillet, heat oil and brown beef; add onion soup mix blended with tomatoes, water and chili powder. Simmer, stirring occasionally, for 30 minutes.

Add carrots, green pepper, celery and potatoes; cook covered 45 minutes or until vegetables are tender and gravy is slightly thickened.

Serve with hot cornbread for a ranch house supper.

Makes about 6 servings.