Mama’s Beef Stew

2 pounds stew beef, cut into large but still bite-size chunks
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1 envelope onion soup mix
4 cups homemade beef broth
OR 2 (14.5-ounce) cans.
1 (29-ounce) can whole tomatoes
6 medium potatoes, cut into large but still bite-size chunks.
3 cups whole baby carrots
1 cup celery, cut into 1-inch slices
1/2 bag frozen pearl onions
1 teaspoon oregano
2 cups water
2 tablespoons cornstarch
1/2 cup cold water

In a large pot, brown the stew beef in the vegetable oil. Add the salt, pepper, onion soup mix, beef broth, and tomatoes. Bring to a boil, reduce heat, cover, and cook for 1 hour.

Add the potatoes, carrots, celery, pearl onions, oregano, and water. Bring to a boil, reduce heat cover and simmer another hour or until veggies are tender.

Mix the cornstarch and cold water together and add to stew. Stir and cook for a few more minutes.

Kathy is owner of the website Mamas Southern Cooking. For more recipes,
visit: www.mamas-southern-cooking.com