Corned beef stew

Yield: 4 Servings

Measure Ingredient
1 can (12-oz) corned beef
1 can (15-oz) sliced white potatoes; drained
1 can (16-oz) tomatoes; cut up
1 can (16-oz) whole onions
1 pack (10-oz) frozen peas & carrots
1 teaspoon Salt
½ teaspoon Marjoram
½ teaspoon Thyme
2 cups Shredded Cheddar cheese

Break apart corned beef in Dutch oven. Stir in potatoes, tomatoes (with liquid), onions (with liquid), frozen peas & carrots, salt, marjoram, & thyme. Heat to boiling, stirring occasionally. Reduce heat & cover tightly.

Simmer 30 minutes. Serve topped with cheese.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

Similar recipes