Ingredients
The following ingredients have 4 Servings
- 1 tablespoon Vegetable oil
- 2 pounds stew meat or top sirloin steak cut into 1-inch dice
- salt and pepper
- 2 (28-ounce) cans whole tomatoes, (undrained and roughly chopped)
- 1 (14.5-ounce) can stewed tomatoes
- 2 (8-ounce) cans tomato sauce
- 2 cups chicken broth
- 1 yellow onion, (chopped)
- 1 celery stalk, (chopped)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 bay leaf
- 2 small russet potatoes, (peeled and diced)
- 2 carrots, (peeled and chopped)
- 1 cup green beans trimmed and cut into 1 1/2-inch pieces
- 1 1/2 cups sliced okra
- kernels from 2 ears of corn
Instruction
- Heat oil in a Dutch oven. Season beef with salt and pepper and cook in oil until browned on all sides.
- Add all tomatoes and tomato juice, chicken broth, onion, celery, sugar. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf.
- Bring to a boil and reduce to a low simmer for 1 hour.
- Add remaining ingredients and simmer for 1 more hour.
