Serves: 6
Total Calories: 216

3 tablespoons flour
Salt and freshly ground pepper to taste
3 pounds boneless beef chuck trimmed and cut into 1-inch cubes
3 tablespoons vegetable oil
1 teaspoon red bell pepper crushed or to taste
1 onion large, chopped
2 cloves garlic minced
1 teaspoon cumin ground
1 teaspoon coriander ground
1 (28-ounce) can tomato solid pack chopped and drained (reserve juice)
Beef broth (optional)
1 pound squash,winter, sliced 1-inch thick and parboiled 15 minutes
3 zucchini 6-inch, sliced 1-inch thick
3 ears corn fresh, cut into 2-inch pieces
6 potatoes small, scrubbed and parboiled 15 minutes
Garnish:
2 tablespoons cilantro minced fresh or parsley

Sprinkle a mixture of flour, salt, and pepper over meat. Heat oil in large Dutch oven or kettle until very hot. Add a third of the meat at a time as browned remove and set aside. Cook red pepper, onion, and garlic in Dutch oven until limp. Add cumin, coriander, and tomatoes stir to combine well. Return meat to Dutch oven and add reserved tomato juice to depth of 1 inch. Bring to boil, cover, and bake in preheated 350° F oven for 1 hour and 30 minutes or until meat is tender. During baking add more tomato juice or beef broth to maintain 1-inch depth of liquid. Add yellow squash, zucchini, corn, and potatoes cover and continue to bake for 30 minutes. Before serving garnish with cilantro or parsley.

Nutritional Facts:

Serves: 6
Total Calories: 216
Calories from Fat: 60

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