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| 1 1/2 x ca. 450 g | Beef stew meat, trimmed and cubed |
| 1 Esslöffel | cooking oil |
| 12 mittel | Fresh tomatoes, peeled and cut up |
| 2 Tasse | Tomato juice or water |
| 2 mittel | onions chopped |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | pepper |
| 2 Teelöffel | salt |
| 6 mittel | Potatoes, peeled, quartered |
| 5 | Carrots sliced |
| 2 Tasse | Cut corn |
| 2 Tasse | Fresh cut green beans |
| 2 Tasse | Peas |
| 3 | Celery stalks sliced |
| 1 Tasse | Summer squash |
| 1/4 Tasse | Snipped fresh parsley |
| 1 Teelöffel | sugar |
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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 for 30 minutes. Add squash; simmer 10-15 minutes longer or until meat and vegetables are tender. Stir in parsley and sugar. You can substitute or leave out any of the vegetables, or use canned or frozen, instead of fresh.
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