Title: Watkins French Country Beef Stew
Categories: Beef
Yield: 8 Servings

2	tb	Vegetable oil
2	lb	Boneless beef shoulder or
		Chuck -- cut into 1-inch
		Cube
1	cn	16 ounces whole tomatoes &
		Juice -- chopped
1	c	Coarsely chopped onion
1 1/2	c	Water
3	tb	WATKINS Beef Soup Mix
1	tb	Worcestershire Sauce
3/4	ts	WATKINS Tarragon
1/2	ts	WATKINS Black Pepper
1/2	ts	WATKINS Garlic Powder
		Granules
2	c	Sliced carrots
3	cn	15 ounces each -- norther
		Or
		Navy beans -- drained

In large kettle or Dutch oven heat oil until hot. Add half of the beef;brown on all sides;remove with slotted spoon and repeat with remaining beef. Return meat to kettle. Add tomatoes, onions, water, Beef Soup Mix, Worcestershire Sauce, Tarragon, Black Pepper, and Garlic Powder Granules. Bring to a boil. Reduce heat and simmer, covered, until meat is almost tender, about 1 hour. Add carrots. Simmer, covered, until carrots and meat are tender, about 20 minutes. Stir in beans and cook until beans are heated through, about 5 minutes. Serve hot.

Formatted for Meal-Master by: Diana Eichman

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