Shelly's Recipe

SUMMER'S END STEW

Category: Stews

1 1/2 lbs beef stew meat, trimmed
1 tbsp vegetable oil
8 to 12 medium fresh tomatoes, peeled and cut up
2 cups tomato juice or water
2 medium onions, chopped
1 garlic clove, minced
1/2 tsp pepper
2 tsp salt, optional
4 to 6 medium potatoes, peeled and quartered
3 to 5 medium carrots, sliced
2 cups frozen corn
2 cups fresh cut green beans
2 cups frozen peas
2 to 3 celery ribs, sliced
1 cup sliced summer squash
1/4 cup minced fresh parsley
1 tsp sugar

In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the 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. Yield: 16 servings.