A cherished, delicious, soul-food recipe, passed down from my grandmother to my mother to me, vegetable beef stew, is ALWAYS a hit! It doesn’t have to be snowy or gloomy outside to appreciate this warm bowl of loveliness.
Healthy, inexpensive, delicious!
Vegetable Beef Stew
- 1 or 1 1/2 pounds ground meat or stew meat
- one yellow onion – diced
- one medium size can of tomato sauce or stewed tomatoes
- 6-8 washed, peeled and cut potatoes
- 2 cups of baby carrots or sliced carrots – your choice
- 2 cups corn (frozen is better than canned, but canned works)
- 2 cups green beans
- salt and pepper
- Brown the meat, drain the grease, return to pan, salt and pepper it.
- Add the onions and a little water to prevent scorching. Cook about five minutes until onions are soft.
- Add the tomato sauce or tomatoes, a can of water, and bring to boiling.
- Add carrots, cover with water, and let boil for ten minutes.
- Add potatoes. Why the ten minutes? For some reason, carrots take longer to soften up, and you don’t want your potatoes overdone. Make sense? (You’ll need to cover the potatoes with water, too. This can be several cups.) Boil some more.
- Once the carrots and potatoes are fork-tender, add in your corn and green beans, salt and pepper, and enough water to cover everything.
- Boil a few more minutes, then taste to see if you need to add any more salt or pepper.
Serve with cornbread and you have a complete, balanced, healthy meal that your whole family will kiss you for. Promise! That’s why I am making it this week. For the kisses. And because this stew makes me remember my Mama and my Grandma, and the way they cooked it and the way the house smelled so delicious when they took the lid off the pot. Oh, and because it’s yummy.
Hope you enjoy.