Beef Stew with Cheese & Noodles
1 pound cubed stew meat
2 tablespoons vegetable oil
1 cup onion, chopped
1 cup celery, chopped
10 1/2 ounces condensed tomato soup
14 1/2 ounces tomatoes with juice
1/4 cup water
1 cup of noodles
1 teaspoon of salt
1/4 teaspoon pepper
1 cup mild cheddar cheese, grated
1 1/2 cups frozen peas and carrots, thawed
Brown the cubed beef in a Dutch oven 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. Stir into the meat mixture, cooking 15 minutes longer. Add peas and carrots, cooking 7 minutes longer, until tender.