New England Stew

• 3 lb. beef (sirloin tip), cubed
• 1 c. onion
• 1 small can tomato sauce
• 2 Tbsp. tapioca
• 1 c. celery
• 1 large can tomatoes
• 2 c. carrots
• 3 Tbsp. olive oil
• 1 large onion, coarsely chopped
• 1 large stalk celery, sliced
• 1 large green bell pepper, cored, seeded and coarsely chopped
• 2 cloves garlic, minced
• 2 medium carrots, cut into 1/2-inch slices
• 1 medium zucchini, trimmed and cut into 3/4-inch slices
• 1 medium yellow squash, trimmed and cut into 3/4-inch slices
• 2 c. peeled and coarsely chopped fresh or canned whole tomatoes, drained
• 1/2 c. canned low-sodium tomato sauce
• 3/4 c. red kidney beans (cooked or canned), rinsed and drained
• 3/4 c. black beans (cooked or canned), rinsed and drained
• 3/4 c. cannelloni (white kidney beans; cooked or canned), rinsed and drained
• 1/3 c. chopped fresh cilantro
• 1 1/2 Tbsp. hot chili powder or to taste
• salt and freshly ground pepper to taste

1. Heat oil in skillet. Cook onion, celery, bell pepper and garlic over low heat, stirring often for about 8 minutes or until vegetables are soft. Add carrots, zucchini and yellow squash to skillet and stir over low heat for 4 to 5 minutes.

beef, onion, tomato sauce, tapioca, celery, tomatoes, carrots, olive oil, onion, stalk celery, green bell pepper, garlic, carrots, zucchini, yellow squash, tomatoes, tomato sauce, red kidney beans, black beans, cannelloni, fresh cilantro, hot chili powder, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22158 (may not work)