Fall Stew

3/4 pound lean boned leg of lamb or lean, boned chuck roast, cut into 1-inch cubes

1 cup chopped Vidalia or other sweet onion

1 cup chopped celery

3/4 cup chopped carrot

3 garlic cloves, minced

1/2 cup dry red wine

1 1/2 cups cubed baking potato

1 cup chopped peeled rutabaga

1 cup chopped peeled turnip

1/2 teaspoon salt

7 (10 1/2-ounce) cans low-salt chicken broth or 8 cups homemade chicken stock

2 bay leaves

1/2 cup chopped plum tomato

1/2 cup chopped zucchini

1/4 cup chopped fresh cilantro

1 teaspoon dried oregano

1 teaspoon ground cumin

1/4 teaspoon ground red pepper

1/4 teaspoon black pepper