Ingredients
1-1/2 pounds beef stew meat, trimmed1 tablespoon vegetable oil8 to 12 medium fresh tomatoes, peeled and cut up2 cups tomato juice or water2 medium onions, chopped1 garlic clove, minced1/2 teaspoon pepper2 teaspoons salt, optional4 to 6 medium potatoes, peeled and quartered3 to 5 medium carrots, sliced2 cups frozen corn2 cups fresh cut green beans2 cups frozen peas2 to 3 celery ribs, sliced1 cup sliced zucchini1/4 cup minced fresh parsley1 teaspoon sugar
Preparation
In a Dutch oven, brown meat in oil over medium-high heat. Add the tomatoes, tomato juice or water, onions, garlic, pepper, and salt if desired. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add the potatoes, carrots, corn, green beans, peas and celery. Cover and simmer for 30 minutes. Add zucchini; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar.
