#1486 - Ground Beef Tomato Stew

(by Shirley McNevich)

1/2 lb. ground chuck
1/4 tsp. pepper
1 small onion (chopped)
1 - 10.75oz. Campbell's tomato soup
1/2 can of water (use the empty soup can to measure)
1 cup frozen or fresh cut green beans
1/2 cup frozen or fresh sliced carrots
1 tsp. Worcestershire sauce

In a large skillet over medium add ground chuck, chopped onions and pepper--cook until beef is browned, then drain off any fat. Add tomato soup and water--stir. Add green beans, carrots and Worcestershire sauce--stir and cook until boiling--once boiling, turn heat to simmer. Stir and simmer until carrots are tender.