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End Of Summer Stew

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    Source: www.cookingrecipes4u.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 lb Beef stew meat, trimmed and - cubed 1 T Cooking oil

    2. 12 md Fresh tomatoes, peeled and - cut up 2 c Tomato juice or water

    3. 2 md Onions, chopped

    4. 1 ea Garlic clove, minced

    5. 1/2 t Pepper

    6. 2 t Salt

    7. 6 md Potatoes, peeled, quartered

    8. 5 ea Carrots, sliced

    9. 2 c Cut corn

    10. 2 c Fresh cut green beans

    11. 2 c Peas

    12. 3 ea Celery stalks, sliced

    13. 1 c Summer squash

    14. 1/4 c Snipped fresh parsley

    15. 1 t Sugar

    Instructions Jump to Ingredients ↑

    1. 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.

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