End of Summer Stew

• 1 1/2 pounds stewing beef trimmed, cubed
• 1 tablespoon vegetable oil
• 12 medium tomatoes fresh, peeled, cut up
• 2 cups tomato juice or water
• 2 medium onions chopped
• 1 each garlic cloves minced
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 6 medium potatoes peeled, quartered
• 5 each carrots sliced
• 2 cups corn cut
• 2 cups green beans freshly cut
• 2 cups green peas
• 3 each celery stalks sliced
• 1 cup yellow summer squash
• 1/4 cup parsley leaves fresh, snipped
• 1 teaspoon 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.
3. Bring to a boil, reduce heat and simmer for 1 hour.
4. Add potatoes, carrots, corn, green beans, peas and celery.
5. Cover and simmer for 30 minutes.
6. Add squash, simmer 10 to 15 minutes longer or until meat and vegetables are tender.
7. Stir in parsley and sugar.
8. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.

stewing beef, vegetable oil, tomatoes, tomato juice, onions, garlic, black pepper, salt, potatoes, carrots, corn, green beans, green peas, celery, parsley, sugar

Taken from recipeland.com/recipe/v/end-of-summer-stew-33524 (may not work)