Herbed beef stew

Photo by Sylvia O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    pounds beef stew meat, cut into 1 inch cubes

  • 2

    tablespoons cooking oil

  • 3

    cups water or low sodium beef broth

  • 1

    large onion, chopped

  • 2

    teaspoons pepper

  • 1 to 2

    teaspoons salt, optional

  • 1 1/2

    teaspoons garlic powder

  • 1

    teaspoon rosemary, crushed

  • 1

    teaspoon dried oregano

  • 1

    teaspoon dried basil

  • 1

    teaspoon ground marjoram

  • 2

    bay leaves

  • 1

    can (6 oz) tomato paste

  • 2

    cups cubed peeled potatoes

  • 2

    cups sliced carrots

  • 1

    large green pepper, chopped

  • 1

    package (10 oz) frozen green beans

  • 1

    package (10 oz) frozen peas

  • 1

    package (10 oz) frozen kernel corn

  • 1/4

    pound mushrooms, sliced

  • 3

    medium tomatoes, chopped

Directions

Brown meat in oil in a Dutch oven. Add water or broth, 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.

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