Vegetable Stew

           

        Today, I’m going to share with you my vegetable stew recipe.  Fall is in the air around here, and this is the perfect stew to make late summer and early fall.  I call it a stew instead of a soup, because it is so hearty.  This is the best time of year to get fresh produce at the farmer's market, and I add a little bit of meat to my stew to make it even heartier.  I made this stew a couple of weeks ago when my mom was visiting.  My mom loves this meal and wanted to make it with me, so she knew exactly I what was in it.  It’s only been two weeks since my mom visited, and Matt has already requested vegetable stew again for this weekend.  Who am I to disappoint him?  Looks like this recipe is on my weekend menu; )

INGREDIENTS:

2 squash

2 zucchini

4-6 ears of corn (canned corn is fine too)

8-12 baby red potatoes or baby Yukon potatoes

2 carrots

2 celery stalks

1 onion

1 can (28oz) diced tomatoes

1 tbs. crushed garlic

2 tbs. dried parsley

1-2 tbs. salt give or take a little

1-2 tbs. pepper give or take a little

½ c sugar if needed

1- 1½  c. tomato juice

1-2 c. beef stock in box

1 c. vegetable stock in box

1 package of Hormel Beef Au Jus Roast

DIRECTIONS:

Roughly chop up all vegetables and put in a large pot.  Add entire can of diced tomatoes.  Add garlic and parsley.  Add all other liquid ingredients.  My measurements on the liquids vary to taste.  Follow microwave direction on the Beef Au Jus.  You could actually make your own roast and au jus, but the packaged beef au jus is much easier for this recipe and taste just as good.  Cut up the beef and add the beef and the au jus to the mixture. Add salt and pepper.  I’m not exact on those measurements.  I just add them to taste.  Add sugar if needed.  I only add the sugar if the stew is too acidic from the tomatoes.  Sometimes I add canned sweet corn and the sweet corn liquid instead of adding sugar.  Bring soup to a boil and let simmer for 20-30 minutes or until vegetables are tender.  Eat and enjoy!