You can make this easy and delicious stew with any meat you like with your favorite spring vegetables.

Serves: 6
Preparation time: 15 minutes
Cooking time: 45 minutes

Ingredients:

• 1 pound lean beef stew meat, trimmed of fat, cut into 1 inch cubes
• 1 cup homemade chicken stock or store-bought low-sodium chicken stock
• 1 can (28 ounces) plum tomatoes
• 2 medium carrots, cut into ½ inch dice
• 2 ribs celery, cut into ½ inch dice
• 1 yellow squash, cut in half lengthwise, then cut into ½ inch half moons
• 1 zucchini, cut in half lengthwise, then cut into ½ inch half moons
• 1 medium onion, peeled and cut into ½ inch dice
• 1 red bell pepper, seeded and cut into ½ by 2-inch strips
• 1 yellow bell pepper, seeded and cut into ½ by 2-inch strips
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh flat-leaf parsley
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 2 teaspoons extra virgin olive oil

Directions:

• In a high-sided skillet, heat olive oil over medium-high heat.
• Add beef and sauté for 5 minutes or until browned on all sides, stirring occasionally.
• Transfer beef to a platter with a slotted spoon, cover, and set aside.
• Pour ½ cup stock, carrot, celery, onion, and garlic in the same skillet and cook for 3 minutes or until vegetables are softened, stirring occasionally.
• Add in squash, zucchini, red bell pepper, and yellow bell pepper and cook for 5 more minutes or until soft.
• Mix in remaining stock, tomatoes with juice, parsley, and thyme.
• Return beef to skillet, reduce heat to low, cover, and simmer for 30 minutes or until beef is tender.
• Serve with bread or rice.