Mock Tender Roast cut into pieces
Butter
1 small can-Garlic Flavored Tomato Paste
1 small can-Regular Tomato Paste
1 large Onion diced
2 cups frozen Corn
2 cups frozen Peas
1 can Green Beans
4 Carrots
4 large Potatoes
about 1 tablespoon Garlic Powder
dash of Onion Powder
about 1 tablespoon Dried Oregano
about 1 teaspoon Dried Rosemary
about 1 tablespoon Dried Basil
4 Bay Leaves
Salt & Pepper to taste
Brown Sugar to taste
Water

First cut your roast into pieces for stew. Then fry them up with butter, salt & pepper in skillet. When pretty well browned and slightly cooked throw into your pot or pots (I needed 2 pots). Now dice up your carrots and potatoes. Add to pot(s). Open your tomato sauce cans and add them along with 1 can water for each. Add additional water to just barely cover veggies & meat. Let boil for a little while, till about when the carrots & potatoes have just lost their extreme hardness-about 30 minutes I guess. Now add your diced onion, garlic powder, dash of onion powder, oregano, rosemary, basil, bay leaves, salt & pepper to taste, and brown sugar to taste. Bring to a simmer, and simmer for a few hours occasionally stirring. Don't be alarmed if stew seems rather thin. By simmering for a few hours it will thicken up. Now when stew seems to be nearing a finish (its thickening & smelling really good) add your peas, corn & green beans. Let simmer for a little while longer until stew is to your liking.