Winter Beef Stew
by Alice Nulle

1 pound boneless chuck, cut in 3/4 inch cubes
2 (14 1/2 ounce) cans beef broth
3/4 teaspoon dried oregano
1/2 teaspoon pepper
1 cup frozen cut green beans
1 cup sliced celery
1 (14 1/2 ounce) can diced tomatoes
1 small yellor summer squash or zucchini, sliced
2 tablespoons cooking oil
2 teaspoons Worcestershire sauce
3/4 teaspoon dried basil
2 cups cubed, unpeeled potatoes
1 cup sliced carrots
1 (15 1/2 ounce) can Great Northern beans, rinsed and drained

In Dutch oven, brown meat (half at a time) in oil.  Drain fat.  Return meat to pan.  Stir in broth, Worcestershire sauce, dried herbs, and pepper; bring to a boil.  Reduce heat and simmer, covered for 1 hour.

Stir in potatoes, green beans, carrots, and celery.  Bring to boiling.  Reduce heat and simmer, covered for 20 minutes.  Stir in Northern beans, tomatoes, and squash.  Return to boil, then reduce heat.  Cover and simmer for 5 minutes more.  Makes 6 servings.