Savory Beef Stew

This is my take on a recipe I saw in our local paper. The steak and red pepper sets it apart. Pure comfort food.

• Ready In: 2 hrs 20 mins
• Serves: 12

Ingredients

• 2  tablespoons olive oil
• 2 1⁄2 lbs  round steaks, cut into bite-sized pieces
• 1  cup onion, chopped
• 5 1⁄2 cups beef broth
• 1  teaspoon dried thyme
• 1  teaspoon dried marjoram
• 1  bay leaf
• 1  lb  red potatoes, unpeeled cut into large cubes
• 2  large carrots, sliced
• 1  cup red bell pepper, diced
• 1⁄2 cup green onion, sliced using white and green parts
• 8  ounces fresh mushrooms, quartered
• 2  cups beef broth
• 1⁄3 cup cornstarch
• 1⁄4 cup tomato paste
• 1  teaspoon dried thyme
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon salt

Directions

1. Place oil, beef and onion into a large stockpot. Cook over medium heat until meat is browned and onions are translucent.
2. Add next 4 ingredients and bring to a boil. Reduce and simmer until meat is tender, 60-90 minutes.
3. Add vegetables and mushrooms to pot. Simmer covered until tender, about 30 minutes.
4. In a medium bowl whisk together remaining ingredients. Pour into stew. Cook another 5-10 minutes until thickened, stirring constantly.
5. Remove bay leaf before serving.