Vegetable Beef Stew

A robust stew made with lots of vegetables, beef and savory seasonings.

Ingredients:

• 1/4 c. olive oil
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2 lb. lean beef, cut into 1 in. cubes
• 1 bay leaf
• 1 t oregano
• 1 t. cumin
• 1 clove garlic, minced
• Salt and pepper to taste
• 3 c. water
• 1 T. cider vinegar
• 4 potatoes, peeled and diced
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 c. frozen peas
• 1 c. frozen corn

Directions:

Heat oil in a large saucepan, saute onions until transparent, add tomatoes and cook for several minutes. Add beef cubes, bay leaf, oregano, cumin, garlic, salt and pepper, water and vinegar. Cook over medium heat for 30 minutes. Add potatoes, carrots and celery and cook for an additional 30 to 45 minutes or until vegetables are tender. Add frozen peas and corn during the last 15 minutes or so of cooking. Remove bay leaf before serving.

Number of Servings: 

Notes from the Cook: