Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Lean beef stew meat; cubed |
| 2 tablespoons | Soy sauce |
| 1 tablespoon | Worcestershire sauce |
| 1 large | Potato; chopped |
| 1 large | Zucchini squash; chopped |
| 1 | Stalk Celery; chopped |
| ½ | Red bell pepper; sliced |
| 2 | Carrots; sliced, not peeled |
| 2 | Green onions; sliced |
| 2 tablespoons | Butter |
| 1 pinch | Parsley |
| 2 | Sprigs Rosemary |
| 5 | Brown Italian mushrooms; sliced |
| Salt and pepper; to taste |
Place all ingredients in a foil pan, adding butter and sauces last. Cover pan tightly with additional foil and place on hot coals or barbecue. Check after 20 minutes. Remove when vegetables are tender and meat is done as desired. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 120 Formatted for MasterCook by Nancy Berry - cwbj78a@...
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