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Print this Recipe    Beef Stew 24

Herbed Beef Stew

2 pounds beef stew meat, cute into 1-inch cubes
2 T cooking oil
3 cups water
1 large onion, chopped
2 t pepper
1-2 t salt, optional
1 1/2 t garlic powder
1 t rosemary, crushed
1 t dried oregano
1 t dried basil
1 t 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 pkg (10 oz) frozen green beans
1 pkg (10 oz) frozen peas
1 pkg (10 oz) frozen kernel corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

Brown meat in oil in a Dutch oven. In crockpot combine, meat,
water, onion, seasonings and tomato paste. Cover and cook on low
for 4 hours or until meat is tender. Stir in potatoes, carrots
and green pepper; continue cooking on low for 3-4 more hours. Add
additional water if necessary. Stir in emaining ingredients; cover
and cook on low 1 hour. Yield: 10-12 servings.

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