Beef Vegetable Stew

• 1 lb beef stew meat, cut into 1/2 inch chunks
• 1 (14 1/2 ounce) can diced tomatoes, undrained, diced small
• 3 cups water
• 3 medium potatoes, peeled and diced
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 3 celery ribs, diced
• 3 teaspoons beef bouillon concentrate
• 12 teaspoon dried basil
• 12 teaspoon dried oregano
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 (16 ounce) bag frozen mixed vegetables

1. Combine all ingredients except frozen vegetables into a soup kettle or stock pot.
2. Cover and simmer for 3-4 hours.
3. Add vegetables; cover and cook on medium until vegetables are heated through and tender, about 5-10 minutes.
4. Great served with homemade buttermilk biscuits and sliced cheese.
5. Slow-cooker method:
6. Combine all ingredients except frozen vegetables in a 4 quart slow cooker.
7. Cover and cook on high for 5 hours.
8. Add vegetables; cover and cook another 20-30 minutes until vegetables are tender.

beef stew meat, tomatoes, water, potatoes, onion, carrots, celery, beef bouillon concentrate, basil, oregano, salt, pepper, mixed vegetables

Taken from www.food.com/recipe/beef-vegetable-stew-411107 (may not work)