Connecticut Beef Supper

2 tbsp. Shortening
2 lbs. Beef stew meat, cut in 1-inch cubes
2 large onions
1 cup water
2 large potatoes, pared and thinly sliced
1 can (10-1/2 oz.) Cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 tsp. Salt
1/4 tsp. Pepper
1 cup shredded cheddar cheese (4 oz.)
1 1/4 cups wheaties cereal, crushed

Melt shortening in large skillet. Cook and stir meat and onion in shortening until meat is browned and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes. Heat oven to 350 degrees. Pour meat mixture into ungreased baking dish, 13x9x2; arrange potato slices on meat. Stir together soup, sour cream, milk, salt, and pepper; pour over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 2 hours or until potatoes and meat are tender.