Summers end stew

Main Ingredient: Beef Potatoes Squash Tomatoes
Course: Various Main Dishes
Yield:

Summers end stew ingredients

1 1⁄2 lb Stew beef, trimmed
1 T Cooking oil
8 To 12 Fresh Tomatoes
- peeled and cut up
2 c Tomato juice or water
2 Medium onions, chopped
1 Cloves garlic, minced
1⁄2 t Pepper
2 t Salt, optional
4 To 6 Med. Potatoes, peeled
-and quartered
3 To 5 Carrots, sliced
2 c Corn, frozen (I would use
-fresh)
2 c Fresh green beans
2 c Peas, frozen (I would use
-fresh)
2 To 3 Celery stalks
1 c Summer squash, sliced
1⁄4 c Fresh parsley, snipped
1 t Sugar (I wonder about this)

Cooking Summers end stew

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 10-15 minutes or until meat and vegetables are tender.
7. Stiri in parsley and sugar.
8. Yield: 16 servings diabetic exchanges: one cup without added salt equals 1 meat, 1 starch, 2 vegetable; also 189 calories, 170 mg sodium, 32 mg cholesterol, 22 mg carbohydrate, 13 gm protein, 6 gm fat.