Title: Herbed Beef Stew
Categories: Main dish, Beef, Potatoes, Tomatoes, Beans
Yield: 10 Servings

2 lb Beef stew meat, cut into
1-inch cubes
2 tb Cooking oil
3 c Water
1 lg Onion, chopped
2 ts Pepper
1 ts To two teaspoons salt
1 1/2 ts Garlic powder
1 ts Rosemary, crushed
1 ts Dried oregano
1 ts Dried basil
1 ts Ground majoram
2 Bay leaves
1 cn (6-oz.) tomato paste
2 c Cubed peeled potatoes
2 c Sliced carrots
1 lg Green pepper, chopped
1 pk Frozen green beans (10-oz.)
1 pk Frozen peas (10-oz.)
1 pk Frozen corn kernels
1/4 lb Muxhrooms, sliced
3 md Tomatoes, chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato
paste. Cover and simmer for 1-1/2 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.

SOURCE: "Taste of Home" Premiere Edition