Moroccan Stew

Looks like stew. Picture will follow next time I make it.

One recipe Berber Spice Mixture
3 Tbsp olive oil
1 large yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
3 carrots, chopped
3 cloves garlic
1 pound stew beef
1 can chopped tomatoes
2 cups beef or chicken stock
1 zucchini, sliced
1 crookneck squash, sliced

Saute onion, peppers, carrots, and garlic in oil for about five minutes over medium high heat, stirring occasionally. Add stew beef in small handfuls and toss to brown. Lower heat and add Berber spice (the whole thing), tomatoes, squash, and stock. Cover and simmer 20 to 25 minutes.

Check seasoning and add salt or pepper to taste.

Serve. This would go nicely with some Na'an bread or other soft loaves that could be torn apart rather than sliced.