Summer’s End Stew
Summer’s End Stew
From Country
My family loves stew, and this recipe is perfect for the last few vegetables
left in the garden. The best part of this recipe is that you can substitute
whatever is available in your garden. It’s perfect with freshly baked bread.
INGREDIENTS
1-1/2 pounds beef stew meat, trimmed
1 tablespoon cooking 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 carrots, sliced
2 cups frozen corn
2 cups fresh cut green beans
2 cups frozen peas
2 to 3 celery stalks, sliced
1 cup sliced summer squash
1/4 cup snipped fresh parsley
1 teaspoon sugar
SERVINGS 16
CATEGORY Lower Fat
METHOD Other stovetop
PREP 35 min.
COOK 100 min.
TOTAL 135 min.
DIRECTIONS
In a Dutch oven, brown meat in oil over medium-high heat. Add tomatoes,
tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to
a boil; reduce heat and simmer for 1 hour. Add potatoes, carrots, corn,
green beans, peas and celery. Cover and simmer 30 minutes. Add squash;
simmer 10-15 minutes or until meat and vegetables are tender. Stir in
parsley and sugar. Yield: 16 servings.
NUTRITIONAL INFO
Nutrition Facts: One serving (1 cup, without added salt) equals 189
calories, 6 g fat (0 saturated fat), 32 mg cholesterol, 170 mg sodium, 22 g
carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1
starch, 1 meat.