6 oz. butter
1 onion, chopped
2 lbs. beef stew meat
2 cans stewed tomatoes
1 small can tomato paste
1 bay leaf
1/2 tsp. thyme
2 c. beef broth
3 ears of corn, husked
1 can creamed corn
1 lg. can peaches
1/2 tsp. pepper
Salt
2 yams, cubed
2 potatoes, cubed
1 lg. acorn squash or small pumpkin, cubed

In a large stew pan or saucepan melt butter. Add onion and saute until transparent. Cut meat into small cubes, add to onion and brown. Add the chopped stewed tomatoes, tomato paste, bay leaf and thyme. Stir. Add the creamed corn and broth. Bring to a boil. Cut peaches into thin slices and add half of peaches and half of juice. Add pepper and salt to taste. Cook over low heat for 30 minutes. Add yams, potatoes and squash. Cook over low heat, stirring occasionally until vegetables are cooked. Cut corn into small rounds. Twenty minutes before serving add remaining peaches, juice and corn. Serve in small bowls with fresh crusty bread. 8 servings.