"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Beef and Vegetable Stew Recipe

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This recipe for Beef and Vegetable Stew, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doughty Varnedoe
Added: Friday, November 11, 2005


1-2 lb package of stew meat
salt and pepper
2 cans beef broth
1 can chicken broth
garlic powder
1 can Rotel
1 can tomato sauce
1 can whole tomatoes
1-2 onions, chopped
6 carrots, peeled and chopped
3-4 large baking potatoes, peeled and chopped
1 small can yellow corn
fresh green beans

You'll need enough flour to dredge the meat in. Season flour with salt, pepper, and Tony's. Flour the stew meat. Cover bottom of large stew pot with oil and sear the meat. Cover meat with water then add the broths, tomato products, onion, carrots, potatoes, and beans. Add seasonings. Cook until vegetables are tender. Add the potatoes after the carrots and beans have cooked for about 15-20 minutes since they cook faster. Add can of corn and cook for 5 minutes.

Personal Notes:
Personal Notes:
Great with corn bread on a cold day.




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