Easy Beef and Noodle Stew

Tomato soup and tomatoes add to the great flavor of this tasty stew. A delicious beef stew for the cooler months.

• 1 pound cubed beef
• 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 beef broth or water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded American or mild Cheddar cheese
• 2 cups cooked noodles
• 1 1/2 cups frozen peas and carrots, thawed

Brown the cubed beef in Dutch oven or large skillet in hot oil over medium heat. Add tomato soup, tomatoes, broth or water, 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 shredded cheese, then stir into the meat mixture. Cook 15 minutes longer. Add noodles; cook for about 15 minutes. Add peas and carrots; cook for about 7 minutes longer, until tender.
Serves 6.