Yield: 1 servings
Measure | 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 \N | 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 |
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