Vegetable Beef Stew - cooking recipe

Ingredients

1 lb. lean beef tips, cut into 1/2-inch cubes
1 Tbsp. vegetable oil
16 oz. can English peas, drained
16 oz. can lima beans, drained
17 oz. can whole kernel corn, drained
1 Tbsp. sugar
2 medium onions, chopped
2 lb. potatoes, peeled and cubed
1 tsp. garlic powder
4 carrots, scraped and sliced
2 (10 oz.) cans beef broth
2 (16 oz.) cans whole tomatoes, chopped (undrained)
salt and pepper

Preparation

Cook beef in oil in a Dutch oven over medium heat until brown. Drain and stir in remaining ingredients.
Bring to boil over high heat.
Reduce heat and simmer 1 hour, stirring occasionally. Serve with hot cornbread.
Serves 8 to 10.