Recipe Categories
Soup & Stews
Beef Stew

Shanna's Spicy Southwest Beef Stew

1 lb chuck steak   
1/2 tsp black pepper
1 tbs cooking oil      
1/4 tesp ground cloves
2 14 1/2 oz cans Mexican style stewed tomatoes   
1/4 tsp ground cinnamon                                                                
1 medium zucchini halved  and cut 1/2 inch strips
1 15oz can of pinto beans   
31/2 cups beef broth       
1 medium pepper cut in 1 in. chunks
1 tbs dried Italian seasoning crushed   
1 6oz can tomato past
4 tesp chili powder    

                                                                  
 Cut meat into 1 in cubes. In large skillet brown meat in two batches in hot oil. transfer meat to platter brown bell pepper till soft. Add meat and all other ingredients simmer 1 hour or meat is tender.
 
The butterfly counts not months but moments, and has time enough.

- Rabindranath Tagore