| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Beef, Main dish, Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef stew meat, trimmed and |
|
|
cubed |
| 1 |
T |
Cooking oil |
| 12 |
|
Fresh tomatoes, peeled and |
|
|
cut up |
| 2 |
c |
Tomato juice or water |
| 2 |
|
Onions, chopped |
| 1 |
|
Garlic clove, minced |
| 1/2 |
t |
Pepper |
| 2 |
t |
Salt |
| 6 |
|
Potatoes, peeled quartered |
| 5 |
|
Carrots, sliced |
| 2 |
c |
Cut corn |
| 2 |
c |
Fresh cut green beans |
| 2 |
c |
Peas |
| 3 |
|
Celery stalks, sliced |
| 1 |
c |
Summer squash |
| 1/4 |
c |
Snipped fresh parsley |
| 1 |
t |
Sugar |
INSTRUCTIONS
In a Dutch oven, brown meat in oil over medium heat. Add tomatoes,
tomato juice or water, onions, garlic, pepper, and salt. Bring to a
boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn,
green beans, peas and celery. Cover and simmer for 30 minutes. Add
squash; simmer 10-15 minutes longer or until meat and vegetables are
tender. Stir in parsley and sugar. You can substitute or leave out any
of the vegetables, or use canned or frozen, instead of fresh. Posted
to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 24,
1998
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”