Ingredients (large recipe)

• 2lbs or so pound beef stew meat (chuck or round roast), cut into 1/2-inch cubes
• 1 onion, chopped
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 5-8 cloves garlic, sliced – depending on taste
• 1 green bell pepper, diced
• cup or two of white flour
• 1 container of cherry tomatoes
• 6 cups beef or chicken broth/stock. (Caldo de Pollo is awesome)
• 1/2 gallon (measured in ziplock) washed and chopped fresh okra
• 3 medium butternut squash
• 4-5 leaves – chopped basil
• Can of corn
•  2 x lemons – juice

This recipe requires a iron Dutch oven (or large heavy pot)

1. Prep all the vegetables: Skin, seed and cube squash, peel and slice garlic, chop heads and ends of okra
2. Trim the beef into bite-size chunks, and season them all over with a of salt and pepper and shake in bag (zip lock or other sealed bag) with flour
3. Heat the (iron) Dutch oven over medium-high heat then add oil.
4. Heat secondary pot with chicken, beef, veggie, or Caldo de pollo broth/stock
5. When crazy hot, add the onion. Stir often, until the onion turns soft, 4-6 minutes.
6. Stir in the garlic and green pepper. and cook 1 minute or so
7. Add the beef tips and brown on each side.
8. Add all tomatoes, squash, corn, okra- all that – heat up
9. Add the broth/stock (should have already been boiling) and bring to boil
10. Add Lemon juice and Chopped basilCook for 30 minutes or so on medium heat.