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.
- 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
- 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 1996, p15
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Reviewed Mar. 1, 2013
"My husband LOVED this! We used deer meat instead of ground beef though. It was PERFECT for this cold, blustery, snowy night in Alabama"