50+ Friends Club Cookbook
Meat and Game

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Summer's End Stew

From the Kitchen of: Jerry Sparks

1 1/2	lb.	stew beef, trimmed
1	tbsp	cooking oil
8 to 12		fresh tomatoes, peeled and cut up
2	c	tomato juice or water
2	med.	onions, chopped
1	clove	garlic, minced
1/2	tsp.	pepper
2	tsp.	salt, optional
4 to 6	med.	potatoes, peeled and quartered
3 to 5		carrots, sliced
2	c	corn
2	c	fresh green beans
2	c	peas
2 to 3		celery stalks
1	c	summer squash, sliced
1	c	fresh parsley, snipped

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. Yield: 16 Servings