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SUMMERS END STEW




Source of Recipe


Penny


List of Ingredients




1 1/2 lb Stew beef, trimmed
1 tb Cooking Oil
8 To 12 Fresh Tomatoes,
- peeled and cut up
2 c Tomato Juice or Water
2 Med. Onions, chopped
1 Clove Garlic, minced
1/2 ts Pepper
2 ts Salt, optional
4 To 6 Med. Potatoes, peeled
-and quartered
3 To 5 Carrots, sliced
2 c Corn, frozen (I would use
-fresh)
2 c Fresh Green Beans
2 c Peas, frozen (I would use
-fresh)
2 To 3 Celery stalks
1 c Summer Squash, sliced
1/4 c Fresh Parsley, snipped
1 t Sugar (I wonder about this)



Recipe



In a Dutch oven, brown meat in oil over medium high
heat. Add tomatoes, tomato juice or water, onions,
garlic, pepper, and salt, if desired. Bring to a boil;
reduce heat and simmer for 1 hour. Add potatoes,
carrots, corn, green beans, peas, and celery. Cover
and simmer 30 minutes. Add squash simmer 10-15 minutes
or until meat and vegetables are tender. Stir in
parsley and sugar. Yield: 16 Servings