Herbed beef stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef stew meat, cut into inch cubes |
| 2 | tablespoons | Cooking oil |
| 3 | cups | Water |
| 1 | large | Onion, chopped |
| 2 | teaspoons | Pepper 1 to 2 teaspoons salt, optional |
| 1½ | teaspoon | 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 | pack | (10 ounces) frozen green beans |
| 1 | pack | (10 ounces) frozen peas |
| 1 | pack | (10 ounces) frozen kernel corn |
| ¼ | pounds | Mushrooms, sliced |
| 3 | mediums | Tomatoes, chopped |
Directions
Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1-½ 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.
From the files of Al Rice, North Pole Alaska. Feb 1994