|2 tablespoons||Vegetable oil|
|2 pounds||Boneless beef shoulder or|
|Chuck -- cut into 1-inch|
|1 can||16 ounces whole tomatoes &|
|Juice -- chopped|
|1 cup||Coarsely chopped onion|
|3 tablespoons||WATKINS Beef Soup Mix|
|1 tablespoon||Worcestershire Sauce|
|¾ teaspoon||WATKINS Tarragon|
|½ teaspoon||WATKINS Black Pepper|
|½ teaspoon||WATKINS Garlic Powder|
|2 cups||Sliced carrots|
|3 cans||15 ounces each -- norther|
|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 Recipe By :
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