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2 hours
Prep: 15 minutes
Cook: 2 hours
669 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 1/2 | pounds | stewing beef | trimmed, cubed |
| 1 | tablespoon | vegetable oil | |
| 12 | medium | tomatoes | fresh, peeled, cut up |
| 2 | cups | tomato juice | or water |
| 2 | medium | onions | chopped |
| 1 | each | garlic clove | minced |
| 1/2 | teaspoon | black pepper | |
| 2 | teaspoons | salt | |
| 6 | medium | potatoes | peeled, quartered |
| 5 | each | carrots | sliced |
| 2 | cups | corn | cut |
| 2 | cups | green beans | freshly cut |
| 2 | cups | green peas | |
| 3 | each | celery stalks | sliced |
| 1 | cup | summer squash | |
| 1/4 | cup | parsley leaves | fresh, snipped |
| 1 | teaspoon | sugar |
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.
| % Daily Value* | |
| Total Fat 26.0g | 40% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 99mg | 33% |
| Sodium 1036mg | 43% |
| Total Carbohydrate 73.0g | 24% |
| Dietary Fiber 13.0g | 52% |
| Sugars 19.0g | |
| Protein 41.0g | 81% |
| Vitamin A | 244% | Vitamin C | 134% | |
| Calcium | 12% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Mint is the dried leaf of a perennial herb. There are two important species, Mentha spicata L. (spearmint) and Mentha piperita L. (peppermint)....
sounds good
