Ingredients
2 pounds beef stew meat, cut into 1-inch cubes2 tablespoons canola oil3 cups water1 large onion, chopped2 teaspoons pepper1 to 2 teaspoons salt, optional1-1/2 teaspoons garlic powder1 teaspoon rosemary, crushed1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon ground marjoram2 bay leaves1 can (6 ounces) tomato paste2 cups cubed peeled potatoes2 cups sliced carrots1 large green pepper, chopped1 package (9 ounces) frozen cut green beans1 package (10 ounces) frozen corn1/4 pound mushrooms, sliced3 medium tomatoes, chopped
Preparation
In a Dutch oven, brown meat in oil. Add the 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.
