Fruited Beef Stew
|Boneless beef chuck||1 1⁄2 Pound (Cut In 1-Inch Cubes)|
|Cooking oil||2 Tablespoon|
|Sweet potatoes||3 Medium, peeled and quartered|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Cinnamon sticks/1/4 teaspoon ground cinnamon||2 Inch|
|Garlic||1 Clove (5 gm), minced|
|Ears of corn||2 , cut crosswise in 2-inch pieces|
|Zucchini||2 Medium, sliced|
|Canned peach slices||16 Ounce (1 Can)|
In a Dutch oven brown meat, 1/3 at a time, in hot cooking oil.
Drain off excess fat.
Add sweet potatoes, undrained tomatoes, onion, green pepper, cinnamon, garlic, salt, pepper, and 1/2 cup water.
Bake, covered, at 350° for 1 1/4 hours.
Stir in corn and zucchini; bake 45 minutes longer.
Drain peaches; reserve liquid for another use.
Add peach slices to stew; season to taste with additional salt and pepper