3/4 lb. beef round steak, trimmed of fat & cubed
1 clove garlic, minced
1 tbsp. cooking oil
3 med. carrots, sliced 1/2" thick (1 1/2 c.)
3/4 c. water
1 tsp. dried basil, crushed
1/4 tsp. dried thyme, crushed
1 (7 1/2 oz.) can tomatoes, cut up
9 pearl onions or 1 (8 oz.) can peeled sm. whole onions, drained
1/4 c. chopped green pepper
1 tbsp. cold water
2 tsp. cornstarch

In medium saucepan brown half the meat and the garlic in hot oil. Remove from saucepan; brown remaining meat. Return all meat to saucepan. Stir in carrots, the 3/4 cup water, bouillon granules, basil and thyme. Simmer, covered for 30 minutes, stir in undrained tomatoes, onions and green pepper. Simmer, covered for 20 minutes more.

Combine the 1 tablespoon cold water and cornstarch; add to stew. Cook and stir until the stew is thickened and bubbly. I slice an onion, celery and mushrooms. 3 servings.