Herbed beef stew

Yield: 10 Servings

2 lb Beef stew meat cut into      1-inch cubes
2 tb Cooking oil      3 c Water
1 lg Onion chopped      2 ts Pepper
1 ts To two teaspoons salt      1 1/2 ts Garlic powder
1 ts Rosemary crushed      1 ts Dried oregano
1 ts Dried basil      1 ts Ground majoram
2 Bay leaves      1 cn (6-oz.) tomato paste
2 c Cubed peeled potatoes      2 c Sliced carrots
1 lg Green pepper chopped      1 pk Frozen green beans (10-oz.)
1 pk Frozen peas (10-oz.)      1 pk Frozen corn kernels
1/4 lb Muxhrooms sliced      3 md 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. Yield: 10 - 12 servings. SOURCE: "Taste of Home" Premiere Edition