Recipe By : Marlene Severson, Taste of Home, Feb/Mar 93
Serving Size : 10 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb stew meat -- 1" cubes
2 tbl oil
3 c water
1 lg onion -- chopped
2 tsp pepper
1 tsp salt -- optional
1 1/2 tsp garlic powder
1 tsp dried rosemary -- crushed
1 tsp dried oregano
1 tsp dried basil
1 tsp marjoram
2 bay leaves
6 ounces tomato paste
2 c potatoes -- cubed
2 c carrots -- sliced
1 lg green pepper -- chopped
10 oz frozen green beans
10 oz frozen peas
10 oz frozen corn
1/4 lb mushrooms -- sliced
3 med 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 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.
