Ingredients

• 1 lb. Stew Beef - seared, cut up 1-2 inch pieces
• 4 cups beef stock
• 4 cups water
• 2 tablespoons mushroom or vegetable stock
• 1 pack sliced baby portabella mushrooms
• 1 can cut green beans
• 1 can diced tomatoes
• 1 can tomato sauce (8 oz)
• 4 carrots, peeled, cut up
• 3 potatoes, peeled, cut up
• 1 onion, cut up
• 4 celery stalks, cut up
• 1 pack Beef Stew Mix
• 1 teaspoon salt
• 2 tablespoons brown gravy mix

Posset  (tube of cheesecloth, about six inches long.  Tie a knot in one end, turn inside out.  Include the following and use rubber band to close)

• 2, 3 inch sprigs of rosemary
• 4-6 sprigs of thyme
• 4-6 sprigs (about 20 leaves) of oregano
• 4-6 sprigs of parsley
• 3-4 bay leaves
• 2 tablespoons black peppercorn
• 6 basil leaves

 

Combine all ingredients and either cook in crock pot (high 5 hours) or over stove (bring to boil, cover then simmer for two hours).  Serve with biscuits and/or salad.