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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 22 |
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I created this recipe when my husband and I were married almost 20 years ago. As a new bride, I was delighted with the delicious results. This is still our favorite stew. Ingredients:
2 pounds ground beef |
1 can (32 ounces) tomato juice |
4 cups water |
4 medium carrots, sliced |
1 large onion, diced |
2 cups frozen sliced okra |
1-1/2 cups shredded cabbage |
1-1/2 cups diced celery |
1 cup frozen green beans |
1 cup frozen peas |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (15-1/2 ounces) great northern beans, rinsed and drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 can (15-1/4 ounces) lima beans, rinsed and drained |
1 can (11 ounces) mexican-style corn |
5 teaspoons beef bouillon granules |
1 teaspoon seasoned salt |
1/2 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1/4 teaspoon celery salt |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours or until vegetables are tender. Yield: 18-22 servings (5-1/2 quarts).
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