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Herbed Beef Stew

TOTAL TIME: Prep: 15 min. Cook: 2-1/2 hours YIELD: 10-12 servings.
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

Ingredients

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola 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

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

Nutrition Facts

1 cup: 223 calories, 8g fat (2g saturated fat), 47mg cholesterol, 83mg sodium, 21g carbohydrate (7g sugars, 4g fiber), 18g protein.

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