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

In a Dutch oven, brown meat in oil over medium-high heat. Add tomatoes, tomato juice (or water), onion, 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 for 30 minutes. Add squash; simmer 10-15 minutes or until meat and vegetables are tender. Stir in parsley and sugar. Yield: 16 servings.