Easy Vegetable Beef Stew

• 6 cartons (26 Oz. Size) Beef Broth, I Use Swanson's
• 1 pound Lean Stew Meat
• 4 whole Potatoes, Cubed
• 3 whole Celery Ribs Sliced
• 1 whole Onion, Large; Chopped
• 2 cans (8 Oz. Can) Portobello Mushrooms, Sliced
• 1 package (10 Oz. Package) Frozen Mixed Vegetables
• 1 can (14 Oz. Can) Mexican Stewed Tomatoes (I Put Mine In The Blender First)
• 1 can (11.5 Oz. Can) Tomato Juice
• 1 can (10 Oz. Can) Rotel Tomatoes And Chilis, Mild
• 1/2 cups Picante Sauce (your Preference)
• 1/2 teaspoons Rosemary
• 1 teaspoon Thyme
• 1 teaspoon Basil
• 1 teaspoon Salt, Or To Taste
• 1 teaspoon Pepper Or To Taste
• 1/2 cups Long Grain Rice (optional)

1. Put beef broth into a large soup pot. Add stew meat. Bring to a gentle boil.
2. While meat is cooking, put in a large bowl, the peeled and diced potatoes, chopped onion, celery and drained portobello mushrooms. Put into the pot. Add the frozen mixed veggies, stewed tomatoes, tomato juice, Rotel tomatoes and chilis, picante sauce, rosemary, thyme, basil, salt and pepper.
3. Bring to a gentle boil. Cook all these ingredients together for about 1 hour or until veggies are tender.
4. If you use rice, cook an additional 20 minutes. The seasonings should be according to your taste. If need be, you can add a bit of water if it's not soupy enough for you. I like mine thicker. This is excellent with cornbread! Enjoy.

cartons, potatoes, celery, onion, mushrooms, vegetables, tomatoes, tomato juice, tomatoes, picante sauce, rosemary, thyme, basil, salt, pepper, long grain rice

Taken from tastykitchen.com/recipes/soups/easy-vegetable-beef-stew/ (may not work)