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end of summer stew

Ingredients For end of summer stew

  • 1.5 lb
    beef stew meat
  • 1/4 c
    fresh parsley, minced
  • 1 c
    summer squash, zucchini or yellow or pattypan
  • 3
    celery stalks, sliced
  • 2 c
    peas
  • 2 c
    fresh green beans
  • 2 c
    cut corn
  • 5
    carrots, peeled and sliced
  • 6
    potatoes, peeled and quartered
  • 2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1
    garlic clove, minced
  • 2
    onions, chopped
  • 2 c
    tomato juice
  • 12
    tomatoes, peeled and diced
  • 1 Tbsp
    oil
  • 1 tsp
    sugar

How To Make end of summer stew

  • 1
    In a dutch oven, brown meat in oil over medium heat.
  • 2
    Add tomatoes, tomato juice or water, onions, garlic, pepper and salt.
  • 3
    Bring to a boil; reduce heat and simmer for 1 hour.
  • 4
    Add potatoes, carrots, corn, green beans, peas and celery.
  • 5
    Cover and simmer for 30 minutes.
  • 6
    Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender.
  • 7
    Stir in parsley and sugar.
  • 8
    You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.

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