Summers End Stew

by

Summers End Stew

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