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This recipe for COUNTRY-STYLE STEW, by , is from SENNFUL COOKING , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Francis
Added: Thursday, July 31, 2008


2 pounds ground beef
1 can (320ounces) tomato juice
4 cups water
4 medium carrots, sliced
1 large onion, diced
2 cups frozen okra
1-1/2 cups shredded cabbage
1-1/2 cups diced celery
1 cup frozen green beans
1 cup frozen peas
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (11 ounces) Mexican-style corn
5 teaspoons beef bouillon granules
1 teaspoon seasoned salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon celery salt

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender.

Number Of Servings:
Number Of Servings:
18-22 Servings (5-1/2 quarts)




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