Herbed Beef Stew

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 t To two teaspoons salt

1 1/2 ts Garlic powder

1 t Rosemary, crushed

1 t Dried oregano

1 t Dried basil

1 t 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. SOURCE: "Taste of Home" Premiere Edition