Ingredients
2
lb beef stew meat, cut into 1-inch cubes
4
medium carrots, cut into 1-inch pieces
2
medium onions, cut into eighths
4
cloves garlic, finely chopped
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1/3
cup uncooked quick-cooking tapioca
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
tablespoon cumin seed
1
teaspoon salt
8
ears frozen corn-on-the-cob or 1 box (9 oz) frozen whole kernel corn
8
small red potatoes, cut in half (1 lb)
2
small zucchini, thinly sliced
Preparation
Heat oven to 325°F. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
Stir in zucchini. Cover; let stand 10 minutes before serving.
