Summers End Stew

• 1 1/2 pounds beef base trimmed
• 1 tablespoon vegetable oil
• 12 each tomatoes chopped
• 2 cups tomato juice
• 2 medium onions chopped
• 1 clove garlic minced
• 1/2 teaspoon black pepper
• 2 teaspoons salt
• 6 medium potatoes peeled, quartered
• 2 cups corn
• 2 cups green beans
• 2 cups green peas
• 1 cup yellow summer squash
• 1/4 cup parsley leaves snipped

1. In a dutch oven, brown meat in oil over medium high heat.
2. Add tomatoes, tomato juice or water, onions, garlic, pepper, and salt, if desired.
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 30 minutes.
6. Add squash simmer 10 to 15 minutes or until meat and vegetables are tender.

beef base, vegetable oil, tomatoes, tomato juice, onions, garlic, black pepper, salt, potatoes, corn, green beans, green peas, parsley

Taken from recipeland.com/recipe/v/summers-end-stew-42535 (may not work)