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Summer's End Stew Recipe

Photo by: Taste of Home

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My family loves stew, and this recipe is perfect for the last few vegetables left in the garden. The best part of this recipe is that you can substitute whatever is available in your garden. It's perfect with freshly baked bread.

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16 Servings
Prep: 35 min. Cook: 1 hour 40 min.

Ingredients

1-1/2 pounds beef stew meat, trimmed
1 tablespoon vegetable oil
8 to 12 medium fresh tomatoes, peeled and cut up
2 cups tomato juice or water
2 medium onions, chopped
1 garlic clove, minced
1/2 teaspoon pepper
2 teaspoons salt, optional
4 to 6 medium potatoes, peeled and quartered
3 to 5 medium carrots, sliced
2 cups frozen corn
2 cups fresh cut green beans
2 cups frozen peas
2 to 3 celery ribs, sliced
1 cup sliced summer squash
1/4 cup minced fresh parsley
1 teaspoon sugar

Directions

In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 servings.

Nutrition Facts: One serving (1 cup, without added salt) equals 189 calories, 6 g fat (0 saturated fat), 32 mg cholesterol, 170 mg sodium, 22 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 meat.

Summer's End Stew published in Country August/September 1992, p47

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Ingredients