Harvest stew
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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