Recipe for Summers End Stew

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
1/2 lb	Stew beef, trimmed
1 tbl	Cooking Oil
8 x	To 12 Fresh Tomatoes, peeled and cut up
2 cup	Tomato Juice or Water
2 med	Onions, chopped
1 x	Clove Garlic, minced
1/2 tsp	Pepper
2 tsp	Salt, optional
4 x	To 6 Med. Potatoes, peeled and quartered
3 x	To 5 Carrots, sliced
2 cup	Corn, frozen (I would use fresh)
2 cup	Fresh Green Beans
2 cup	Peas, frozen (I would use fresh)
2 x	To 3 Celery stalks
1 cup	Summer Squash, sliced
1/4 cup	Fresh Parsley, snipped

Instructions:

Instructions: Keywords: green, diabetic

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

Yield: 16 Servings

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