Summers End Stew
Florence
- 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
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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Vegetable Beef Soup
Florence
Course Soups
Cuisine American
- 4 pounds boneless beef chuck
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoons pepper
- 1/4 cup cooking oil
- 2 cloves garlic -- minced
- 1 bay leaves
- 1 teaspoons dried thyme
- 3 1/2 quarts water
- 32 oz cans tomato sauce
- 6 beef bouillon cubes
- 1 cup Ditalini Pasta
- 1 pounds potatoes; peel -- cube
- 3/4 pounds carrots -- slice
- 1 medium onion-- chop
- 8 ounces frozen green beans
- 8 ounces frozen peas
Cut beef into 1/2 cubes.
Toss beef with flour, salt and pepper
In a large Dutch oven, brown the meat in batches in oil; drain and set aside.
In large stockpot or soup kettle; add garlic, bay leaves, thyme, water, tomato sauce and juice, bouillon and pasta and beef.
Bring to a boil.
Reduce heat; cover and simmer for approximately 1 hour.
Add veggies and bring to boil.
Reduce heat; cover and simmer approximately 2 hours or until veggies and meat are tender.
Remove bay leaves before serving.
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