Herbed Beef Stew

• 2 lb. beef stew meat (1-inch cubes)
• 2 Tbsp. cooking oil
• 3 c. water
• 1 large onion, chopped
• 2 tsp. pepper
• 1 to 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 (6 oz.) can tomato paste
• 2 c. peeled potatoes
• 2 c. sliced carrots
• 1 large green pepper, chopped
• 1 (10 oz.) pkg. frozen green beans
• 1 (10 oz.) pkg. frozen peas
• 1 (10 oz.) pkg. frozen kernel corn
• 1/4 lb. 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 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.
7. Makes 10 to 12 servings.

beef stew meat, cooking oil, water, onion, pepper, salt, garlic powder, rosemary, oregano, basil, ground marjoram, bay leaves, tomato paste, potatoes, carrots, green pepper, frozen green beans, frozen peas, frozen kernel corn, mushrooms, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616825 (may not work)