Herbed beef stew

1 servings

Ingredients

Quantity Ingredient
2 pounds Beef stew meat, cut into inch cubes
2 tablespoons Cooking oil
3 cups Water
1 large Onion, chopped
2 teaspoons Pepper 1 to 2 teaspoons salt, optional
1½ 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 cups Cubed peeled potatoes
2 cups Sliced carrots
1 large Green pepper, chopped
1 pack (10 ounces) frozen green beans
1 pack (10 ounces) frozen peas
1 pack (10 ounces) frozen kernel corn
¼ pounds Mushrooms, sliced
3 mediums Tomatoes, chopped

Directions

Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1-½ 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.

From the files of Al Rice, North Pole Alaska. Feb 1994

Related recipes