Beef Stew
2 lb beef stew meat, cubed
1 onion sliced
1 clove garlic, minced
2½ cups water
1 cup baby carrots
3 cups potatoes, peeled & cubed
1 pkg. dry onion-mushroom soup mix
1 tsp Signature Spices Herbes de Provence
1/2 tsp salt
1/4 tsp pepper
1 cup frozen cut green beans, thawed
2 TB cornstarch
3 TB water
Preheat oven for 350°. In a roaster, combine the 2 ½ cups of water with the garlic,
onion, dry onion-mushroom soup mix, Signature Spices Herbes de Provence, salt,
pepper and beef. Roast for 2 hours. Add the vegetables and water if needed for 1
hour. Combine the cornstarch in 3 TB of water and stir into stew mixture to thicken
gravy. Cook for 15 minutes more, then serve.
