Brought To You By 318Central.com ... Submitted By Our Dear Friend, Cathy Humphrey
This was the recipe my Dad taught me to make when I was young. It always was one of our favorites. And over the years I have added a lot of vegetable he didn’t use. It has really become more delicious with age.
1 1/12 lbs stew beef, or more if you desire
Beef stock (I use bouillon cubes, following directions)
2 bay leaves
1 cup chopped onion
2 cloves of garlic
2 cups diced celery
2 Cans fire roasted or stewed tomatoes
2 cups cut up green beans (fresh, when available, if not frozen)
3 cups sliced carrots
1 small cabbage or 1/2 large sliced thinly
2 zucchinis, sliced
2 yellow squash sliced
Corn (frozen) small 22 oz bag
Peas (frozen) small 12 oz bag
Add to Electric Roaster or Large Pot
· Fill roaster ½ way with water, bouillon cubes and stew beef. While this starts cooking, start preparing the vegetables.
· Chop 1 cup onion, mince 2 cloves of garlic, diced celery, tomatoes and add with 2 bay leaves to pot.
· Next cut up 2 cups of green beans, 3 cups of sliced carrots, and 1 small cabbage, halfed and sliced
· Slice 2 zucchinis and 2 yellow squash and add them along with the corn and peas.
· Cook at 350 4-5 hours or until the carrots are tender and the meat is completely cooked.
I make a large quantity so I can freeze it and give some to some elderly people I know who will also freeze some to eat later. You can cut the recipe down as much as you like. I hope you Enjoy it!
