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.
- 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 zucchini
- 1/4 cup minced fresh parsley
- 1 teaspoon sugar
- 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 zucchini; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 servings.
Originally published as Summer's End Stew in Country August/September 1992, p47
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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