Winter Beef Stew

By bargemun

Ingredients

• 1 1/2 ibs. of boneless beef chunk, cut into 3/4 inch cubes
• 2 tbls. cooking oil
• (2) 14 1/2 oz. cans of beef broth
• 2 tsp. Worcestershire sauce
• 2 tsp. snipped fresh oregano or 3/4 tsp. dried &s crushed
• 2 tsp. snipped fresh basil or 3/4 tsp. dried & crushed
• 1/2 tsp. pepper
• 2 c. cubed, unpeeled Yukon Gold potatoes
• 1 c. frozen cut green beans
• 1 c. sliced carrots
• 1 c. sliced celery
• 1 15 1/2 oz. can great northern beans, rinsed & drained
• 1 14 1/2 oz, can diced tomatoes
• 2 sm. zucchini, sliced
• 1 tsp. Mrs. Dash

Preparation

Step 1

1. In a dutch oven, brown meat, half at a time in oil. Drain fat. Return the cubes of beef to pan. Stir in the beef broth, Worcestershire , dried herbs & pepper; bring to a boil. Reduce heat & simmer, covered for 1 hour.
2. Stir in the potatoes, green beans, carrots & celery. Bring to a boil. Reduce heat & simmer covered for 20 minutes.Stir in the northern beans, tomatoes, zucchini, & fresh herbs.
Return to boil & reduce heat. Cover & simmer for 5 minutes more.