Harvest Beef Stew

 

2

lb beef stew meat, cut into 1-inch cubes

4

medium carrots, cut into 1-inch pieces

2

medium onions, cut into eighths

4

cloves garlic, finely chopped

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

1/3

cup uncooked quick-cooking tapioca

1

tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

1

tablespoon cumin seed

1

teaspoon salt

8

ears Green Giant® Nibblers® frozen corn-on-the-cob or 1 box (9 oz) Green Giant® Niblets® frozen whole kernel corn

8

small red potatoes, cut in half (1 lb)

2

small zucchini, thinly sliced

• 1 Heat oven to 325ºF. In Dutch oven, mix all ingredients except corn, potatoes and zucchini. Cover; bake 2 hours 30 minutes, stirring 2 or 3 times during the first 1 hour 30 minutes.
• 2 Stir in corn and potatoes. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
• 3 Stir in zucchini. Cover; let stand 10 minutes before serving.