Harvest Stew

Ingredients:

• 2 pounds beef stew meat, cut into 1-inch cubes
• 4 medium carrots, cut into 1-inch pieces
• 2 medium onions, cut into eighths
• 4 garlic cloves, finely chopped
• 1 can (28 oz) diced tomatoes, undrained
• 1/3 cup uncooked quick-cooking tapioca
• 1 cup water or broth
• 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 8 ears frozen corn-on-the-cob or 1 cup frozen corn
• 8 small new potatoes, cut in half (1 pound)
• 2 small zucchini, thinly sliced

Brown stew meat in a little olive oil in batches in an oven proof Dutch oven until all meat is browned. Deglaze pan with water or broth.

Add remaining ingredients except corn, potatoes and zucchini in Dutch oven. Cover and bake 2 1/2 hours, stirring 2 or 3 times during the first 1 1/2 hours.

Stir in corn and potatoes. Cover and bake 1 to 1 1/2 hours longer or until beef and vegetables are tender.

Stir in zucchini. Cover and let stand 10 minutes.

Servings: 8
Time to Prepare: 4 hours
Nutritional Information: 1 Serving: Calories 350 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 540 mg; Total Carbohydrate 34 g (Dietary Fiber 5 g); Protein 27 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 20 %; Calcium 6 %; Iron 26 % Exchanges: 1 Starch; 4 Vegetable; 2 Medium-Fat Meat; 1/2 Fat (*Percent Daily Values are based on a 2,000 calorie diet.)

Submitted By: Betsy
Original Source: www.bettycrocker.com, modified slightly

Comments:
The recipe doesn't call for browning the beef first, nor does it call for the water/broth but there's not a lot of broth to this stew and I felt it could use more. It's very hearty though and the fact that most of the prep work is done long before dinnertime, it means that you can have your kitchen clean when dinner is ready.