End of summer stew

Yield: 6 Servings

Measure Ingredient
1½ pounds Beef stew meat, trimmed and cubed
1 tablespoon Cooking oil
12 mediums Fresh tomatoes, peeled and cut up
2 cups Tomato juice or water
2 mediums Onions, chopped
1 Garlic clove, minced
½ teaspoon Pepper
2 teaspoons Salt
6 mediums Potatoes, peeled, quartered
5 Carrots, sliced
2 cups Cut corn
2 cups Fresh cut green beans
2 cups Peas
3 Celery stalks, sliced
1 cup Summer squash
¼ cup Snipped fresh parsley
1 teaspoon Sugar

In a Dutch oven, brown meat in oil over medium heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt. Bring to a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.

Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 24, 1998

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