6 beef stew cubes
2 tablespoons olive oil
2 onions, halved
1 clove garlic, minced
1 red bell pepper, chopped
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can crushed pepper jack cheese
Combine beef, onion, garlic and bell pepper in a large bowl. Cover and refrigerate as desired.
Heat oil in a large pot over medium heat. Mix onion soup with beef soup, and mix in tomato soup. Stir in cream of mushroom soup, cream cheese and pepper jack cheese. Reduce heat to gentle simmer. Simmer over medium heat for 15 to 20 minutes, or until beef is browned and vegetables are tender.