Southwest Stew - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 onions, coarsely chopped
8 cloves garlic, peeled and sliced lengthwise
1/4 c. flour
2 lb. lamb, beef or buffalo stew meat, cut into 1-inch pieces
5 c. beef broth
1 c. chopped celery tops
2 Tbsp. chopped mint leaves
1 Tbsp. dried rosemary leaves, crushed
2 tsp. ground black pepper
3 potatoes, peeled and diced
2 c. sliced peaches
1 red bell pepper, diced
1 c. cubed squash
1 c. corn kernels
2 Tbsp. chopped cilantro leaves

Preparation

In a Dutch oven with cover, heat oil and saute onions and garlic until light brown.
Put flour in bag; add meat a few pieces at a time and shake to coat.
Add meat to Dutch oven and brown with onions and garlic.
Stir in broth, rosemary, pepper and potatoes. Cover and cook slowly 1 hour.
Mix in peaches, bell pepper, squash, corn, celery tops, mint and cilantro leaves.
Cook an additional 25 to 35 minutes.