End of Summer Stew

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Time to Prepare this Recipe 2 hours Prep: 15 minutes Cook: 2 hours
Calories Per Serving and Nutrition Information 669 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 1/2 pounds stewing beef trimmed, cubed
1 tablespoon vegetable oil
12 medium tomatoes fresh, peeled, cut up
2 cups tomato juice or water
2 medium onions chopped
1 each garlic clove minced
1/2 teaspoon black pepper
2 teaspoons salt
6 medium potatoes peeled, quartered
5 each carrots sliced
2 cups corn cut
2 cups green beans freshly cut
2 cups green peas
3 each celery stalks sliced
1 cup summer squash
1/4 cup parsley leaves fresh, snipped
1 teaspoon sugar

Directions

In a Dutch oven, brown meat in oil over medium heat.

Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt.

Bring to a boil, reduce heat and simmer for 1 hour.

Add potatoes, carrots, corn, green beans, peas and celery.

Cover and simmer for 30 minutes.

Add squash, simmer 10-15 minutes longer or until meat and vegetables are tender.

Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.

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Nutrition Facts

Serving Size 839g
Amount per Serving
Calories 669 35% of calories from fat
% Daily Value*
Total Fat 26.0g40%
 Saturated Fat 9.0g47%
 Trans Fat 0.0g
Cholesterol 99mg33%
Sodium 1036mg43%
Total Carbohydrate 73.0g24%
 Dietary Fiber 13.0g52%
 Sugars 19.0g
Protein 41.0g81%
Vitamin A 244%  Vitamin C 134%
Calcium 12%  Iron 34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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