HERBED BEEF STEW

HERBED BEEF STEW

2 lbs. beef stew meat, cut into 1-inch cubes
2 Tbsp. cooking oil
3 cups water
1 large onion, chopped
2 tsp. pepper
1-2 tsp. salt, optional
1-1/2 tsp. garlic powder
1 tsp. rosemary, crushed
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. ground marjoram
2 bay leaves
1 can (6-oz) tomato paste
2 cups cubed, peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 pkg. (10-oz.) frozen greed beans
1 pkg. (10-oz.) frozen peas
1 pkg. (10-oz.) frozen corn
¼ lb. mushrooms, sliced
3 medium tomatoes, chopped

Brown meat in oil in a Dutch oven. Add water, onion, seasoning 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.