Harvest Beef Stew

Ingredients:

2 Pounds beef stew meat, cut
Cut in half
8 sm New potatoes (about 1 pound)
Whole kernel corn
Or 1 pk (10 ounces) frozen
2 ea Fresh corn, cut into fourths
Tomatoes, undrained
2 cn (16 ounces)
2 md Onions, cut into eighths
4 Cl Garlic, finely chopped
Into 1-inch pieces
4 md Carrots, cut
1 ts Salt
1 tb Cumin seeds
Dried basil leaves
1 tb Chopped fresh or 1 ts
1/3 c Quick-cooking tapioca
Into 1-inch cubes
2 sm Zucchini, thinly sliced

Method:

Heat oven to 325 degrees.
Mix all ingredients except corn, potatoes and zucchini in Dutch oven; break up tomatoes.
Cover and bake 2-1/2 hours, stirring 2 or 3 times during the first 1-1/2 hours.
Stir corn and potatoes into stew.
Cover and bake 1 to 1-1/2 hours longer or until beef and vegetables are tender.
Stir in zucchini.
Cover and let stand 10 minutes.
8 SERVINGS (ABOUT 1-1/2 CUPS EACH); 305 CALORIES PER SERVING.
*4 ears frozen corn, thawed and cut in half, can be substituted for the fresh corn.