Herbed Beef Stew
This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium.
—Marlene Severson, Everson, Washington
SERVINGS
|
10-12
|
CATEGORY
|
Main Dish
|
METHOD
|
Stovetop - One-Dish
|
PREP |
15 min. |
COOK
|
150 min.
|
TOTAL
|
165 min.
|
INGREDIENTS
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 3 cups water
- 1 large onion, chopped
- 2 teaspoons pepper
- 1 to 2 teaspoons salt, optional
- 1-1/2 teaspoons 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 package (9 ounces) frozen cut green beans
- 1 package (10 ounces) frozen corn
- 1/4 pound mushrooms, sliced
- 3 medium tomatoes, chopped
DIRECTIONS
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.