Country-Style Stew Recipe

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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.

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Country-Style Stew Recipe

Prep: 20 min. Cook: 2 hours

Yield: 22 Servings

20 120 140

Ingredients

2 pounds ground beef
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With Johnsonville Italian Sausage.
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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).

Originally published as Country-Style Stew in Home-Style Soups, Salad and Sandwiches Cookbook , p15