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Watkins french country beef stew

Yield: 8 Servings

Ingredients:

• 2 tb Vegetable oil
• 2 lb Boneless beef shoulder or Chuck -- cut into 1-inch Cube
• 1 cn 16 ounces whole tomatoes & Juice -- chopped
• 1 c Coarsely chopped onion
• 1 1/2 c Water
• 3 tb WATKINS Beef Soup Mix
• 1 tb Worcestershire Sauce
• 3/4 ts WATKINS Tarragon
• 1/2 ts WATKINS Black Pepper
• 1/2 ts WATKINS Garlic Powder Granules
• 2 c Sliced carrots
• 3 cn 15 ounces each -- norther

Instructions:

Or Navy beans -- drained In large kettle or Dutch oven heat oil until hot. Add half of the beef;brown on all sides;remove with slotted spoon and repeat with remaining beef. Return meat to kettle. Add tomatoes onions water Beef Soup Mix Worcestershire Sauce Tarragon Black Pepper and Garlic Powder Granules. Bring to a boil. Reduce heat and simmer covered until meat is almost tender about 1 hour. Add carrots. Simmer covered until carrots and meat are tender about 20 minutes. Stir in beans and cook until beans are heated through about 5 minutes. Serve hot. Formatted for Meal-Master by: Diana Eichman Recipe By :

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