1 lb. boneless beef chunks
1 lb. boneless pork chunks
1/2 c. flour
2 tbsp. olive oil
1 tbsp. butter
3 med. onions, chopped
4 cloves garlic, minced
1 red & 1 green bell pepper, chopped
1/2 tsp. dried oregano
1/2 tsp. rosemary
1/2 tsp. thyme
1 (15 oz.) can whole tomatoes with juice
1 (14 oz.) can chicken broth
2 (3") strips orange zest
2 lb. squash, cubed (use banana squash, pumpkin, etc.)
15 oz. can Great Northern beans
15 oz. can red kidney beans

Heat olive oil in large pot or Dutch oven over medium heat. Dredge beef and pork in flour and brown in oil. Remove meat from oil. Add butter to oil and cook onions, peppers, garlic and herbs about 8-10 minutes. Return meat to pan. Add tomatoes and juice, chicken broth and orange zest. Simmer 2 hours or until meat is tender. Add beans and squash and simmer gently about 45 minutes.