Directions

1. Heat a large pan over medium-high heat.
2. Add the olive oil to the pan and cook the cubed beef until browned on all sides.
3. Add the onion, carrot, bell pepper, zucchini, and garlic. Sauté for 2-3 minutes, until they begin to soften.
4. Season liberally with salt and pepper then add the diced tomatoes, tomato puree, and tomato paste.
5. Stir in the vegetable stock and bring to a simmer. Season with maggi (crumbled bouillon) and add the leeks to the stew.
6. Simmer, uncovered, for 10-15 minutes, until slightly thickened.
7. Serve and enjoy!