Farm Market Stew
Type of Recipe: Chili, Soup and Stew
Cut of Meat: Stew Meat
1 ½-2 pounds Highland beef stew meat
2 cups tomato juice
4 parsley sprigs, finely snipped
4 thyme sprigs, finely snipped
2 medium onion, thinly sliced
2 garlic cloves, minced
1 T. olive oil
1/4 cup flour
2 cups low sodium beef broth
10 fresh tomatoes, peeled and cut up
6 small red potatoes
4 medium carrots
2 cups fresh green beans
2 cups fresh corn, sliced off the cob
2 cups fresh zucchini, sliced
1/4 cup fresh parsley, snipped
Salt and pepper
Place the above ingredients (through stew meat) in a sealable bag and marinate in the refrigerator overnight. Drain and reserve marinade.
In a large Dutch oven, brown the meat in olive oil and sauté about 5 minutes until brown, stirring occasionally. Add flour, 1 t. salt and ¼ t. pepper to the pan and stir constantly for about 1 minute Add the reserved marinate, beef broth, tomatoes, salt and pepper. Bring to a boil and reduce the heat cover and simmer for 1 hour. Add potatoes, carrots, green beans and simmer another 30 minutes, covered. Add additional ½ t. salt and ¼ t. pepper, corn and sliced zucchini and simmer another 15 minutes or until meat and vegetables are tender.
You can use whatever vegetables are in your garden.
It is delicious stew to serve with fresh bread!!