Summer'S End Stew

• 1 1/2 lb. beef stew meat
• 1 Tbsp. cooking oil
• 8 to 12 medium, fresh tomatoes, peeled and cut up
• 2 c. tomato juice or water
• 2 medium onions, chopped
• 1 garlic clove, minced
• 1/2 tsp. pepper
• 2 tsp. salt
• 4 to 6 medium potatoes, peeled and quartered
• 3 to 5 carrots, sliced
• 2 c. frozen corn
• 2 c. fresh cut green beans
• 2 c. frozen peas
• 2 to 3 celery stalks, sliced
• 1 c. sliced summer squash
• 1/4 c. snipped fresh parsley
• 1 tsp. sugar

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

beef stew meat, cooking oil, fresh tomatoes, tomato juice, onions, garlic, pepper, salt, potatoes, carrots, frozen corn, green beans, frozen peas, celery stalks, parsley, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277179 (may not work)