Cooking Recipes Soups & Stews

Summers End Stew

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Summers End Stew

Florence
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Ingredients
  

  • 1 1/2 pounds stew beef -- trimmed
  • 1 tablespoon cooking oil
  • 8 fresh tomatoes -- peeled and cut up up to 12
  • 2 cups tomato juice or water
  • 2 medium onions -- chopped
  • 1 clove garlic -- minced
  • 1/2 teaspoon pepper
  • 2 teaspoons salt -- optional
  • 4 medium potatoes -- peeled up to 6 quartered
  • 3 carrots -- sliced up to 5
  • 2 cups corn -- frozen
  • 2 cups fresh green beans
  • 2 cups peas -- frozen
  • 2 celery stalks -- up to 3
  • 1 cup summer squash -- sliced
  • 1/4 cup fresh parsley -- snipped
  • 1 teaspoon sugar

Instructions
 

  • Put oil in the dutch oven and brown meat over medium heat.
  • Stir in tomatoes, tomato juice, onions, garlic, salt, and pepper.
  • Bring to a rolling boil.
  • Reduce heat and simmer for one hour.
  • Fold in carrots, corn, potatoes, green beans, celery, and peas.
  • Cover tightly and let simmer for 30 minutes.
  • Add in squash and simmer for an additional 10 to 15 minutes, until everything is tender.
  • Add in sugar and parsley.

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