Soups and Stews

Southern Vegetable Beef Stew Makes about 4 quarts Tomato paste is available in cans and tubes. The tube product is typically more expensive than canned, but it’s more convenient because you squeeze out only what’s needed and then store the tube in the refrigerator. 1 pound ground chuck1 cup chopped onion1 cup chopped celery1 cup chopped carrot1 red bell pepper, chopped1 tablespoon minced garlic2 (32-ounce) cartons beef broth1 (28-ounce) can petite diced tomatoes2 cups cubed peeled sweet potatoes1 cup frozen corn kernels1 cup frozen field peas with snaps1 cup frozen lima beans2 bay leaves2 tablespoons dried Italian seasoning4 cups shredded collard greens2 tablespoons tomato paste1½ teaspoons salt1 teaspoon ground black pepper1 teaspoon hot sauce (optional) 1. In a large Dutch oven, cook beef, onion, celery, carrot, bell pepper, and garlic over medium-high heat, stirring…