Vegetable Beef Stew

Vegetable Beef Stew

Ingredients:

• 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

Steps:

1. Brown the meat, drain the grease, return to pan, salt and pepper it.
2.  Add the onions and a little water to prevent scorching.  Cook about five minutes until onions are soft.
3. Add the tomato sauce or tomatoes, a can of water, and bring to boiling.
4. Add carrots, cover with water, and let boil for ten minutes.
5. 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.
6. Once the carrots and potatoes are fork-tender, add in your corn and green beans, salt and pepper, and enough water to cover everything.
7. Boil a few more minutes, then taste to see if you need to add any more salt or pepper.