Source: Jan Taylor
1 large onion, chopped (1 cup)
1 cup chopped potatoes (1 medium)
1 cup fresh frozen cut green beans
1 cup sliced carrot
1 cup frozen whole kernel corn
1 cup chopped tomato
1/4 cup dried ring-shaped pasta
1 teaspoon minced dried garlic
6 cups beef broth
1 tablespoon Kitchen Bouquet
2 cups shredded, cooked beef
2 tablespoons cold water
1 tablespoon cornstarch
In a very large saucepan, combine onion, potatoes, beans, carrot, corn, tomato, uncooked pasta, and garlic. Add broth and Kitchen Bouquet. Bring to boiling; reduce heat. Cover; simmer for 25 to 30 minutes or until vegetables and pasta are tender. Stir in shredded beef. Stir together water and cornstarch; add to stew. Cook and stir until thickened and bubbly; cook 2 minutes more.
Serves 6 to 8.