Harvest stew

Yield: 1 Servings

Measure Ingredient
1 pounds Ground beef; cooked and crumbled
1 cup Sliced celery
1 cup Sliced carrots
1 cup Sliced zucchini
1 cup Frozen corn
1 cup Diced potatoes
4 cups Water
2 teaspoons Salt
¼ teaspoon Pepper
1 Bay leaf
⅛ teaspoon Basil
1 Diced (16oz can) tomatoes

In a large pot or kettle, combine and simmer all ingredients, except tomatoes. Simmer over medium high heat for 20 minutes. Add the tomatoes and continue to simmer for 10 minutes more. Allow to cool. Place in a freezer container and freeze. To serve, thaw overnight in the refrigerator. Place stew in a large pot and heat through. Serve with a salad and french bread or rolls. Posted to EAT-L Digest by Catherine Samir <csamir@...> on Sep 1, 1997

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