Summer'S End Stew - cooking recipe

Ingredients

1 1/2 lb. beef stew meat
1 Tbsp. cooking oil
8 to 12 medium, fresh tomatoes, peeled and cut up
2 c. tomato juice or water
2 medium onions, chopped
1 garlic clove, minced
1/2 tsp. pepper
2 tsp. salt
4 to 6 medium potatoes, peeled and quartered
3 to 5 carrots, sliced
2 c. frozen corn
2 c. fresh cut green 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

Preparation

In a Dutch oven, brown meat in oil over medium heat.
Add tomatoes, tomato juice or water, onions, garlic, pepper and salt. Bring to a boil; reduce heat and simmer for 1 hour.
Add potatoes, carrots, corn, green beans, peas and celery.
Cover and simmer 30 minutes.
Add squash; simmer 10 to 15 minutes or until meat and vegetables are tender.
Stir in parsley and sugar.