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Herbed Beef Stew

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

Printed from tasteofhome.com Nov 19, 2008

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Herbed Beef Stew cont.

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.