Title: Herbed Beef Stew
Categories: Entree Beef Potato Tomato Greenbean
Yield: 10 Servings

2	lb	Beef stew meat, cut into
		1-inch cubes
2	tb	Cooking oil
3	c	Water
1	lg	Onion, chopped
2	ts	Pepper
1	ts	To two teaspoons salt
1 1/2	ts	Garlic powder
1	ts	Rosemary, crushed
1	ts	Dried oregano
1	ts	Dried basil
1	ts	Ground majoram
2		Bay leaves
1	cn	(6-oz.) tomato paste
2	c	Cubed peeled potatoes
2	c	Sliced carrots
1	lg	Green pepper, chopped
1	pk	Frozen green beans (10-oz.)
1	pk	Frozen peas (10-oz.)
1	pk	Frozen corn kernels
1/4	lb	Muxhrooms, sliced
3	md	Tomatoes, chopped

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.

SOURCE: "Taste of Home" Premiere Edition

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