Summers End Stew
Submitted by spacebaby
Hearty beef and vegetable stew loaded with tomatoes, potatoes, corn, green beans, peas, and summer squash. Simmered low and slow in a Dutch oven, this feeds a crowd of 10.
YIELD
10 servingsPREP
10 minCOOK
2 hrsREADY
2 hrsThis is the stew you make when the garden is giving its last hurrah and the evenings are starting to cool down.
Browned beef simmers with ripe tomatoes and tomato juice until tender, then you pile in the good stuff: potatoes, corn, green beans, peas, and yellow squash. The whole pot goes low and slow until every spoonful is rich, thick, and packed with late-summer goodness.
It feeds 10, so invite the neighbors or stash leftovers for the week ahead. This one gets even better on day two.
Pro Tips
- Use chuck roast cut into cubes for the best beefy flavor and melt-in-your-mouth texture.
- Don’t skip browning the meat. That caramelized crust builds the flavor base for everything that follows.
- Add the squash last so it keeps some bite instead of turning to mush.
- Swap tomato juice for beef broth if you want a deeper, more savory pot.
Ingredients
Directions
In a dutch oven, brown meat in oil over medium high heat.
Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired.
Bring to a boil; reduce heat and simmer for 1 hour.
Add potatoes, carrots, corn, green beans, peas, and celery.
Cover and simmer 30 minutes.
Add squash simmer 10 to 15 minutes or until meat and vegetables are tender.
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