• 1 1/2 pounds boneless beef chuck, cut into 1 inch cubes
• 2 Tbls. cooking oil
• 3 medium sweet potatoes peeled, and quartered, (3 cups)
• 1 16-oz can tomatoes, cut up
• 1 C. chopped onion
• 1/2 C. chopped green pepper
• 1/4 tsp. ground cinnamon
• 1 clove garlic, minced
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 ears corn, cut crosswise into 2 inch pieces
• 2 medium zucchini sliced
• 1 16-oz can peach slices

In a dutch oven, brown meat 1/3rd at a time in oil. Drain off excess fat.

Add sweet potatoes, undrained tomatoes, onion, green peppers, cinnamon, garlic, salt, pepper and 1/2 C. water. If desired, transfer to a 3 quart casserole.

Bake uncovered at 350� for 1 1/4 hours. Stir in corn, and zucchini; bake 45 minutes longer.

Drain peaches, reserve liquid for another use. Add peach slices to stew; season to taste with additional salt, and pepper.

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