Herbed Beef Stew

• 2 pounds stewing beef 1 inch cubes
• 2 tablespoons vegetable oil
• 3 cups water
• 1 large onions chopped
• 2 teaspoons black pepper
• 1 teaspoon salt optional
• 1 1/2 teaspoons garlic powder
• 1 teaspoon rosemary leaves dried, crushed
• 1 teaspoon oregano dried
• 1 teaspoon basil dried
• 1 teaspoon marjoram
• 2 each bay leaves
• 6 ounces tomato paste
• 2 cups potatoes cubed
• 2 cups carrots sliced
• 1 large green bell peppers chopped
• 10 ounces green beans frozen
• 10 ounces green peas frozen
• 10 ounces corn frozen
• 1/4 pound mushrooms sliced
• 3 medium tomatoes chopped

1. Brown meat in oil in a Dutch oven.
2. Add water, onion, seasonings, and tomato paste.
3. Cover and simmer for 1 1/2 hours or until meat is tender.
4. Stir in potatoes, carrots, and green pepper; simmer 30 minutes.
5. Add additional water if necessary.
6. Stir in remaining ingredients; cover and simmer 20 minutes.

stewing beef, vegetable oil, water, onions, black pepper, salt, garlic, rosemary, oregano, basil, marjoram, bay leaves, tomato paste, potatoes, carrots, green bell peppers, green beans, green peas, mushrooms, tomatoes

Taken from recipeland.com/recipe/v/herbed-beef-stew-33916 (may not work)