1/2 -1 pound leftover roast, cubed 1 medium onion, chopped 1 clove garlic, minced 16 ounces tomatoes, canned 1 cup celery, diced 2 medium carrot, diced 1 large potato, diced 16 ounces frozen corn kernels 16 ounces frozen mixed vegetables* 1 cup water 1 teaspoon salt or to taste 1/2 teaspoon pepper or to taste
In a 5-quart pan, over medium heat, saute the garlic and onion in a small amount of oil until tender. Add the beef, tomatoes, salt, pepper, water and the carrots to the pan and cook for 5-10 minutes then add the potatoes and celery. Simmer for 5-10 more minutes then add the frozen corn and vegetables and cook for about 10 more minutes or until vegetables are tender. Adjust seasonings to taste.
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