Summers End Stew
Author:
Florence
Ingredients
- 1½ 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
- ½ 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
- ¼ 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.
Summers End Stew was last modified: April 8th, 2014 by