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Summer's End Stew Recipe

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This recipe for Summer's End Stew is from The Coufal Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs beef stew meat
8 - 12 fresh tomatoes, peeled and diced
2 medium onions, diced
1/2 t pepper
4 - 6 medium potatoes, peeled and cubed
2 cups whole kernel corn (frozen or fresh corn best)
2 cups English peas (frozen peas best)
1 cup each sliced yellow and zucchini squash
1 t sugar
1 T cooking oil
2 c tomato juice or water
1 clove garlic, minced
2 t. salt
3 -5 carrots sliced
2 c fresh cut green beans
2 -3 celery stalks, chopped
1/4 c chopped parsley
Directions:
Directions:
In Dutch oven, brown meat in oil over medium high heat. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt. Bring to boil, reduce heat and simmer for 1 hour. Add potatoes, carrots, corn, green beans, peas, and celery. cover and simmer 30 minutes. Add squash, simmer 10-15 minutes or until meat and vegetables are tender. Stir in parsley and sugar.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours

 

 

 

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