Southwestern Beef Stew

• 3 tablespoons olive oil
• 1 lb chuck or 1 lb other stew meat, cut into cubes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 (28 ounce) can tomatoes
• 12 lb mushroom, sliced
• 4 celery ribs, sliced
• 3 carrots, peeled and sliced
• 1 red bell pepper, seeded and cut into thin slices
• 1 zucchini, sliced
• 1 dried red chili
• 1 teaspoon basil
• 12 teaspoon oregano
• 12 teaspoon sage
• salt and pepper

1. Heat oil in large sauce pan or Dutch oven over medium high heat.
2. Add beef, onion and garlic and cook until meat is browned, stirring frequently (10 minutes).
3. Mix in remaining ingredients, reduce heat to low, cover and simmer for 3 hours, stirring occasionally.
4. Serve immediately or cool to room temperature, cover and refrigerate overnight.
5. Reheat before serving.

olive oil, chuck, onion, garlic, tomatoes, mushroom, celery, carrots, red bell pepper, zucchini, red chili, basil, oregano, sage, salt

Taken from www.food.com/recipe/southwestern-beef-stew-84725 (may not work)