New England Stew

Ingredients

• 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