End of Summer Stew
Yield
6 servingsPrep
15 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | 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 cloves
minced |
|
| ½ | 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 |
yellow summer squash
|
*
|
| ¼ | cup |
parsley leaves
fresh, snipped |
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
stewing beef
trimmed, cubed |
|
| 15 | ml |
vegetable oil
|
|
| 12 | medium |
tomatoes
fresh, peeled, cut up |
|
| 473 | ml |
tomato juice
or water |
|
| 2 | medium |
onions
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2.5 | ml |
black pepper
|
|
| 1E+1 | ml |
salt
|
|
| 6 | medium |
potatoes
peeled, quartered |
|
| 5 | each |
carrots
sliced |
|
| 473 | ml |
corn
cut |
|
| 473 | ml |
green beans
freshly cut |
|
| 473 | ml |
green peas
|
|
| 3 | each |
celery stalks
sliced |
|
| 237 | ml |
yellow summer squash
|
*
|
| 59 | ml |
parsley leaves
fresh, snipped |
|
| 5 | ml |
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 to 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.
