6 oz. butter/olive oil combination
1 onion, chopped
2 lbs. beef stew meat
3 cloves garlic, minced
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 (may use half butter plus half olive oil). Add onion and sauté until transparent.

Slice meat into small 1/2-inch cubes; add to onion and sauté until browned, adding minced garlic when meat begins to take on color.

Stir in the tomatoes, tomato paste, bay leaf and thyme. Add 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.

Simmer 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.

Makes 6-8 servings.