1 1/2 lb. cubed 1 inch beef stew
8 c. water
2 tsp. salt
1 1/2 c. chopped onions (3 med.)
1 c. carrot, sliced 1/4 inch (1 med.)
1 c. chopped celery
1 clove garlic, minced
2 sprigs fresh parsley
1/2 c. Land O Lakes sweet cream butter
3 c. chopped tomatoes (3 med.)
2 c. cubed 1/2 inch potatoes (2 med.)
1 c. unpeeled, sliced 1/2 inch zucchini (1 med.)
1/2 c. uncooked long grain rice
15 oz. can kidney beans, drained

In Dutch oven combine beef, water, and salt. Cover, cook over medium heat until mixture comes to a boil (10-12 minutes). Reduce heat to low, continue cooking until meat is tender (about 1 hour). Meanwhile, in 10 inch skillet, combine onions, carrot, celery, garlic, parsley, and butter. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5-6 minutes). Add to beef along with remaining ingredients except kidney beans. Cook over medium heat until mixture comes to a boil (10-12 minutes). Reduce heat to low. Cover, continue cooking until vegetables are crisply tender (20-30 minute). Stir in kidney beans. Continue cooking until heated through (2-3 minutes). Season to taste. Yield 14 (1 cup) servings.