Fall Harvest Stew - cooking recipe

Ingredients

3 lb. stew meat (chuck roast is good)
2 c. onions
2 c. green peppers, chopped
2 garlic cloves, minced
2 c. beef broth
1 c. dry red wine
2 Tbsp. olive oil
2 Tbsp. butter
2 tsp. salt
2 tsp. pepper
1 bay leaf
1/2 tsp. thyme
1 Tbsp. tomato paste
2 c. yellow squash, cubed
2 c. fresh green beans, cut in two
2 c. carrots, sliced
1 lb. can tomatoes, chopped
1 can corn

Preparation

Saute meat, onions, peppers and garlic in olive oil and butter.
Add broth, wine, salt, pepper, bay leaf, thyme and tomato paste.
Cover; bake in 325\u00b0 oven for 1 1/2 hours.
Add squash, green beans, carrots, tomatoes and corn.
Bake an additional 45 minutes, then thicken broth.