Directions

1. In a 4-quart Dutch oven heat oil over medium-high heat. Working in batches, add beef; cook and stir until browned. Return all beef to pot.
2. In a large bowl combine soup, soy sauce, sugar substitute and 1½ cups water. Pour over beef in pot; bring to boiling. Reduce heat; simmer, covered, 45 minutes or until beef is tender. Stir in bell peppers, onions, and salt and pepper to taste. Add water chestnuts and mushrooms (if desired). Simmer, covered, 20 minutes more or until vegetables are tender. Serve hot.