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Season beef cubes to taste with salt and pepper.
In large Dutch oven, heat 30 mL (2 tbsp.) olive oil over medium-high heat and fry beef cubes until nicely browned on all sides.
Reduce heat to medium; add remaining oil and fry garlic and onion until onion is translucent.
Soften saffron in a bit of hot water.
Add broth, saffron, paprika, and fennel seed, and mix well.
Add the passata, season with salt and pepper, bring to a boil, cover, and cook at a low boil for 2 hours.
Add squash, cover, and continue cooking for 30 minutes.
Add the eggplant, sweet pepper, beans, and continue cooking for about 30 minutes, until vegetables and meat are tender.
Adjust seasoning as needed; serve stew piping hot. Sprinkle with parsley and accompany with white rice.
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