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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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In Meridian, Mississippi, Annice Brewer warms guests with this hearty stew brimming with beef, potatoes and tomatoes. I serve it corn bread and chocolate pie for dessert. I've never had a complaint. —Annice Brewer, Meridian, Mississippi Ingredients:
2 cups cubed cooked roast beef |
4 cups tomato juice |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cup water |
3 large red potatoes, diced |
2 cups frozen lima beans |
1 large onion, diced |
1 cup diced celery |
1 tablespoon beef bouillon granules |
1 to 2 teaspoons sugar, optional |
salt and pepper to taste |
1 bay leaf |
Directions:
1. In a Dutch oven or soup kettle, combine all of the ingredients. Bring to a boil. Reduce heat; cover and cook until vegetables are tender, about 30 minutes. Discard bay leaf. Yield: 12 servings.
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