The vegetable gardens are producing very well. There is something quite special about picking fresh vegetables and fruits from your own garden and creating a delicious dish. Here is another use for zucchini, tomatoes and extra cabbage. This recipe is so chunky and hardy you can eat it with a fork…but use a spoon to get all of the great broth!
 Crusty bread works well too.
Garden Vegetables with Beef in Creamy Tomato Broth
By The Gourmet Farm Girl

2-2 ½ lbs stew meat
3-4 Tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon dried basil
1 teaspoon sea salt (or to taste)
1 Tablespoon dried parsley
½ teaspoon ground black peppercorns (or to taste)
or 1 1/2 tablespoons  of The Gourmet Farm Girl House Blend seasoning
3 14 oz cans beef broth
1 14 oz can vegetable broth
1 medium white onion
2 bay leaves
3 stalks celery and some of the light leaves
2 large carrots chopped or sliced
1/2 head cabbage (chopped)
2 yellow squash (cut into half moons)
2 medium size green zucchini or one large one (cut into half moons
4 medium size tomatoes (chopped)
1 1/2 cups half-n-half

In a heavy stock pot brown the meat in the olive oil on med to medium high heat. Add the garlic, basil, salt, pepper, parsley, ½ of the onion and bouillon cubes with one can of broth to the meat; cook on medium heat till the moisture starts to reduce. (Do not let go dry) add the additional broth and let the meat and seasoning cook until tender; 40-45 minutes
NOTE: Could be less or more time- you will need to taste test to see if the meat is getting tender
As soon as the meat starts to tender: Add the chopped onion, bay leaves,  celery with some of the light green leaves, carrots and cabbage, . Reduce heat and let simmer until the vegetables begin to tender.  15-20 minutes longer
Add squash, zucchini and tomatoes; continue to simmer till all is tender and flavors come together; 15-20 minutes; add the half and half and stir in till warm; remove bay leaves and serve.
ENJOY!

Serves 6-8