Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
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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