2 Pounds beef stew meat — cut in 1″ cubes
2 Tablespoons cooking oil
3 Cups water
1 Large onion — chopped
2 Teaspoons pepper
1 To 2 Tsp 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
Brown meat in oil in a Dutch oven. Add water, onion, seasonings and tomato paste. Cover and simmer for 1 1/2 hours or utnil 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