Hot Pot Beef Stew
1 lb. beef stew cubes
2 large onions, diced
1 (28 oz.) can tomatoes, undrained
1/2 cup okra, sliced
1/2 cup frozen butterbeans
4 cups potatoes, diced
1 cup carrots, sliced
1 (48 oz.) can vegetable juice cocktail
1 cup green beans, sliced
1 to 2 t. hot sauce
1/2 cup green peas
1/2 to 1 t. chili powder
1/2 cup corn
1 T. Worcestershire sauce
3/4 cups celery, chopped
2 t. sugar
1 t. salt
1/2 t. pepper
Combine beef and tomatoes in large dutch oven. Bring to
a boil. Cover; reduce heat and simmer for 1 hour. Add
remaining ingredients. Bring to a boil. Reduce heat and
simmer, uncovered, for 1 hour or until vegetables are
tender, stirring occasionally.
HUGS JANET
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