Summer’S End Stew

• 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

1. 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.
2. 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.

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

Taken from www.tasteofhome.com/recipes/summer-s-end-stew/ (may not work)