Harvest Stew

Courtesy of: Natalie Riley

Stew Meat (Usually Chuck is good, tonight I had Bottom Round Steak so I used that!)
3 Carrots
A couple handfuls of fresh or frozen Green Beans (if possible, just use canned if that is all you have)
1-2 small Zucchini
1-2Corn on the cob (again, use what you have on hand, but it was really good with the fresh corn!)
4-5 medium Tomatoes
1 Onion (I had red on hand, these days they are cheaper than yellow, which is what I normally use. I was glad to have the beautiful color!)
Garlic
5-6 Mushrooms, quartered
Chicken Stock, broth 4 cups +
Herbs, fresh if you have them

I started by slicing the onions in half rings, then sauteing them in a little bit of butter in my Dutch Oven (not the kind with coals, the other kind). I added the meat that I had cubed and sauted that with the onions pushed to the side. Since I knew the meat might be tough, I boiled it in the stock for an extra hour since I had the time. No problem if you don't have that kind of time, just continue to the next step after adding the stock to the meat and onions. Add the carrots (I cut them on the bias to look fancy). Let that simmer with the meat and onions for a bit, since they take the longest to cook. Add some fresh pressed garlic, I seriously added about 1/2 head. Add the rest of the vegetables. Simmer until the veg are tender crisp. I added some fresh herbs from my garden, basil, chives, oregano, and sage. Just add whatever flavor you have on hand or something you like if you taste it and it needs more flavor. It might need salt added if you use fresh tomatoes, you can also use canned, again, if that is what you have. Enjoy!