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Herbed Beef Stewmain dish, beans, beef, tomatoes 2 lb beef stew meat, cut into 1 1-inch cubes 2 tablespoon cooking oil 3 cup water 1 large onion, chopped 2 teaspoon pepper 1 teaspoon to two teaspoons salt 1 1/2 teaspoon garlic powder 1 teaspoon rosemary, crushed 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon ground majoram 2 bay leaves 1 can (6-oz.) tomato paste 2 cup cubed peeled potatoes 2 cup sliced carrots 1 large green pepper, chopped 1 pkg frozen green beans (10-oz.) 1 pkg frozen peas (10-oz.) 1 pkg frozen corn kernels 1/4 lb muxhrooms, sliced 3 medium tomatoes, chopped Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes. Yield: 10 - 12 servings. SOURCE: "Taste of Home" Premiere Edition
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