Fruited Beef Stew
| 1 1/2 lbs. boneless beef chuck, cut in 1-inch cubes |
2 Tbsp. cooking oil |
| 3 medium sweet potatoes, peeled & quartered (3 cups) |
1 16-ounce can tomatoes cut up |
| 1 cup chopped onion | 1/2 cup chopped green pepper |
| 2 inches stick cinnamon OR 1/4 tsp. ground cinnamon |
1 clove garlic, minced |
| 1 tsp. salt | 1/8 tsp. pepper |
| 2 ears corn, cut crosswise in 2-inch pieces |
2 medium zucchini, sliced |
| 1 16-ounce can peach slices |
In a Dutch oven brown meat, 1/3 at the time, in hot cooking oil. Drain off excess fat. Add sweet potatoes, undrained tomatoes, onion, green pepper, cinnamon, garlic, salt, pepper, & 1/2 cup water. (If desired, transfer mixture to a 3-quart casserole) Bake, covered, at 350 degrees 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. Serves about 6 to 8 people.
