Title: Corned Beef Stew
Categories: Meat
Yield: 4 Servings

1 cn (12-oz) corned beef
1 cn (15-oz) sliced white
-potatoes; drained
1 cn (16-oz) tomatoes; cut up
1 cn (16-oz) whole onions
1 pk (10-oz) frozen peas &
-carrots
1 ts Salt
1/2 ts Marjoram
1/2 ts Thyme
2 c 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.

MRS JOSE (VALERIE) PICART

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.