Beef Stew

• 1 1/2 lb. round steak, cubed
• 1 Tbsp. oil
• seasoned meat tenderizer
• 1 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 beef bouillon cubes
• 1 (16 oz.) can stewed tomatoes, chopped
• 1 c. water
• 1/2 lb. fresh mushroom
• 2 stalks celery, chopped
• 1 medium onion, chopped
• 5 to 6 new red potatoes, chopped
• 3 carrots, chopped
• 1 tsp. basil
• 1 tsp. marjoram

1. Salt and pepper meat.
2. Sprinkle meat with meat tenderizer. Pound meat to tenderize and refrigerate for 30 minutes.
3. Heat oil in Dutch oven or large pot.
4. Brown meat in oil.
5. Add remaining ingredients and simmer on low for 2 hours.
6. Stir frequently and add more water if necessary.
7. Combine cornstarch with small amount of water and mix well.
8. Add to stew and cook to thicken.
9. Serve with cornbread.

round steak, oil, tenderizer, cornstarch, salt, pepper, tomatoes, water, fresh mushroom, stalks celery, onion, new red potatoes, carrots, basil, marjoram

Taken from www.cookbooks.com/Recipe-Details.aspx?id=113188 (may not work)