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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 to 2 teaspoons salt, optional
1 1/2 ts Garlic powder
1 ts Rosemary, crushed
1 ts Dried oregano
1 ts Dried basil
1 ts Ground marjoram
2 Bay leaves
1 cn (6 ounces) tomato paste
2 c Cubed peeled potatoes
2 c Sliced carrots
1 lg Green pepper, chopped
1 pk (10 ounces) frozen green beans
1 pk (10 ounces) frozen peas
1 pk (10 ounces) frozen kernel corn
1/4 lb Mushrooms, 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.

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