Recipe for Herbed Beef Stew


2 lb beef stew meat, cut into inch cubes
2 tablespoon cooking oil
3 cup water
1 large onion, chopped
2 teaspoon pepper 1 to 2 teaspoons salt, optio; nal
1 1/2 teaspoon garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cup cubed peeled potatoes
2 cup sliced carrots
1 large green pepper, chopped
1 pkg (10 ounces) frozen green beans
1 pkg (10 ounces) frozen peas
1 pkg (10 ounces) frozen kernel corn
1/4 lb mushrooms, sliced
3 medium tomatoes, chopped


Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. Yield: 10-12 servings.

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