New England Stew

23 ingredients
1 steps

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

Directions

  1. 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.

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