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8-10 servings1/4 cup CRISCO Oil 2 pounds beef round steak, cut into 1-inch pieces 1 medium onion, chopped 1 medium green pepper, cored, seeded and chopped 2 cloves garlic, minced 2 medium tomatoes, peeled, seeded and chopped 2 medium potatoes, cut into 1/2-inch cubes 2 medium sweet potatoes or yams, peeled and cut into 1/2-inch cubes 1-1/2 cups water 2 teaspoons instant beef bouillon granules 1 teaspoon salt 1/2 teaspoon ground thyme 1/4 teaspoon ground marjoram 2 medium zucchini, thinly sliced 2 medium apples, peeled, cored and chopped 2 medium peaches, peeled, pitted and chopped, or 1 can (16 ounces) peach halves, drained and chopped 1 can (8 ounces) whole kernel corn, drained Heat Crisco Oil in Dutch oven. Add beef. Brown over medium-high heat. Remove beef with slotted spoon; set aside. Add onion, green pepper and garlic to Crisco Oil. Sauté over moderate heat until onion is tender. Add tomatoes. Cook, stirring constantly, about 3 minutes. Stir in beef, potatoes, sweet potatoes, water, bouillon granules, salt, thyme and marjoram. Heat to boiling. Cover. Reduce heat. Simmer, stirring occasionally, 1 to 1-1/2 hours, or until beef is tender. Stir in remaining ingredients; re-cover. Simmer about 15 minutes longer, or until apple is tender. |
