Country-Style Stew
Home-Style Soups, Salad and Sandwiches Cookbook
Try a FREE ISSUE of Taste of Home!
I created this recipe when my husband and I were married almost 20 years ago. As a new bride, I was delighted with the delicious results. This is still our favorite stew.
SERVINGS: 22
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 2 hours
Ingredients:
- 2 pounds ground beef
- 1 can (32 ounces) tomato juice
- 4 cups water
- 4 medium carrots, sliced
- 1 large onion, diced
- 2 cups frozen sliced 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
Directions:
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. Yield: 18-22 servings (5-1/2 quarts).