When the weather turns cooler, I don’t know about you, but I start thinking about making stews and soups. My dad has created a great stew recipe that I think you’ll enjoy too.
1 1 lb. 4 oz. can Worthington® Low Fat Vegetable Steaks™, drained and cubed
1 29 oz. can Mexican stewed tomatoes
1 1½ oz. package beef stew seasoning (yes, it’s vegetarian!)
3 medium potatoes, peeled, cubed in ½ inch pieces
1 medium onion, finely chopped
3 medium carrots, sliced ¼ inch thick
2 celery stalks, sliced ¼ inch thick
¼ small cabbage, coarsely shredded
1 medium zucchini, sliced ½ inch thick
½ t. salt
½ t. dried oregano, crushed
½ t. paprika
4 T. flour
Mix all ingredients in large Dutch oven or large ovenproof pot and barely cover with water. Cover with a lid and bake in a 350 degree oven for 1 – 1 ½ hours or until thickened, stirring occasionally. If it needs more thickening, sprinkle in some more flour about 15 minutes before finishing. Serves 6
