Rebecca Writes - Rebecca Writes

This is something I like to make this time of year because it’s a good way to use up little bits of vegies from the garden. Feel free to substitute whatever fresh vegetables you have available. I’ve used turnips, cabbage and spinach from the garden and it’s all good. This makes 16 servings, supposedly.

1-1/2 pounds beef stew meat, trimmed
1 tablespoon cooking oil
8-12 medium fresh tomatoes. (My garden tomatoes are too precious to throw in stew, so I substitute a can of tomatoes.)
2 cups tomato juice or beef broth or water
2 medium onions, chopped
1 clove garlic, minced
1/2 teaspoon pepper
2 teaspoons salt, or to taste.
4-6 medium potatoes, peeled and quartered. (I use my own homegrown new potatoes, so I don’t peel.)
3-5 carrots, sliced
2 cups frozen corn
2 cups fresh cut green beans
2 cups frozen peas
2-3 celery stalks, sliced
1 cup sliced zucchini
1/4 cup snipped fresh parsley
1 teaspoon sugar

In a Dutch oven, brown the meat in oil over medium-high heat.
Add tomatoes, tomato juice or broth, onion, garlic, pepper and salt. Bring to a boil. Reduce heat and simmer for one hour.
Add potatoes, carrots, corn, green beans, peas and celery. Cover and simmer 30 minutes.
Add zucchini and simmer for 15 minutes more.
Stir in parsley and sugar.

Check out all the other soups and stew recipes in this month’s recipe round up at Lux Venit.