Beef Chowder - cooking recipe

Ingredients

2 Tbsp. salad oil
1 medium chopped onion
1 diced green pepper
2 (24 oz.) cans beef stew
1 (10 1/2 oz.) cream of celery soup
1 (30 oz.) can Italian tomatoes
1 (12 oz.) can whole kernel corn
1 Tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. onion salt
1 bay leaf

Preparation

In Dutch oven over medium heat, in hot salad oil.
Cook onion and green pepper until tender, about 5 minutes.
Add beef stew, undiluted celery soup and remaining ingredients and cook, covered, 15 minutes, stirring occasionally.
Discard bay leaf.
Makes 6 servings.