Southwestern Beef Stew with Squash and Beans

Ingredients

• 1 14-½-oz. can diced tomatoes
• 2 cups coarsely chopped yellow squash (cut into bite-size chunks)
• 3 Tbs. olive or vegetable oil; more as needed
• 2 cups coarsely chopped red and green bell pepper (core, seed, and cut into bite-size pieces)
• 2 to 3 Tbs. coarsely chopped fresh cilantro, for garnish
• 3 large cloves garlic, minced (about 1 Tbs.)
• 1 cup canned pinto beans, drained and rinsed
• + 8 more ingredients
• • 2 tsp. ground cumin
  • 3 Tbs. all-purpose flour
  • 2 large or 3 medium onions, diced
  • 1 tsp. dried oregano
  • 1 cup dry white wine
  • ¼ cup chili powder
  • Kosher salt and freshly ground black pepper
  • 3 lb. boneless beef chuck

Adjust a rack to the lower middle (but not the bottom) of the oven and heat the oven to 450°F. Pat the beef dry with paper towels, trim away any thick pieces of fat, and cut into 1-inch cubes. Season generously with salt and pepper. Heat 2 Tbs. of the oil over medium-high heat in a heavy-based Du...

View full recipe at Fine Cooking