1/2 lb. lean beef chuck, cut into 1 inch cubes
2 tsp. olive or veg. oil
1 lg. onion, cut into thin wedges
2 garlic cloves, minced
1 can (28 oz.) plum tomatoes, undrained, coarsely chopped
1 lg. baking potato, peeled & cut into 3/4 inch chunks (2 c.)
2/3 c. picante sauce
1 tsp. basil leaves
1/2 tsp. oregano leaves
1/2 tsp. salt (opt.)
1 lg. green pepper, cut into 1 inch pieces
1 lg. zucchini, sliced 1/2 inch thick (2 c.)
1/4 c. 912 oz.) grated Parmesan cheese

Place meat on rack of broiler pan. Broil 4 inches from heat until lightly browned, turning once. Heat oil in large saucepan or Dutch oven over medium heat. Add onion and garlic; cook 3 minutes. Add meat, tomatoes, potato, picante sauce, basil, oregano and if desired, salt. Bring to a boil. Reduce heat; cover and simmer until meat is tender, about 1 hour.

Stir in green pepper and zucchini; continue to simmer until vegetables are crisp-tender, about 10 minutes. Ladle into bowls; sprinkle with cheese. serve with additional picante sauce. Makes 8 servings, about 8 cups stew.