Harvest Beef Stew

2 pounds boneless beef stew cut into 1 1/2" cubes
(alternate is London Broil or Round Steak, 2 to 3 pounds and 1 inch + thick)
3 tablespoons oil
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 teaspoon paprika
2 bay leaves
2 onions (white or yellow) cut into quarters
1 can (l pound 13 ounces) tomatoes or 6 medium sized fresh tomatoes
2 large carrots cut into Y2 inch pieces (2 to 2 Y2 cups)
1 green pepper cut into Y2 inch strips
1/2 pound green beans cut into 1 inch pieces
3 small zucchini squash cut into Y2 inch slices

Brown beef cubes in the cooking oil. Pour off drippings. Add salt, pepper, thyme, paprika, bay leaves, onion and tomatoes. Note - be sure to remove the bay leaves before serving. Cover tightly and simmer one (1) hour. Add carrots, cover and continue cooking 30 minutes. Add green pepper, green beans, and zucchini, cover, and continue cooking about 30 minutes or until the meat and vegetables are done. Thicken cooking liquid for gravy, if desired. Serves 6-8.