Beef Stew with Zucchini
.
Yield
6 servingsPrep
30 minCook
10 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
boneless |
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | tablespoon |
black pepper
|
|
| ½ | cup |
water
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 2 | large |
celery
cut 2 inch pieces |
*
|
| 2 | small |
zucchini
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 1 | medium |
onions
slice |
|
| ¼ | tablespoon |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 6 | medium |
potatoes
peel, quarter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
boneless |
|
| 15 | ml |
vegetable oil
|
|
| 3.8 | ml |
black pepper
|
|
| 118 | ml |
water
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 2 | large |
celery
cut 2 inch pieces |
*
|
| 2 | small |
zucchini
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 1 | medium |
onions
slice |
|
| 3.8 | ml |
marjoram
|
*
|
| 1 | each |
bay leaves
|
*
|
| 6 | medium |
potatoes
peel, quarter |
|
Directions
In a large skillet over medium heat, thoroughly brown the meat in the oil.
Sprinkle half the salt and pepper over the meat.
Lift the meat into a bowl.
Sauté the onion in the skillet until transparent and lift out into the crockpot.
In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot.
Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini.
Sprinkle the rest of the salt and pepper.
Place the meat on top and cook on low for 8 to 10 hours.
Before serving, remove the meat and veggies to a platter and keep warm.
Skim 2 tablespoons fat from the top of the liquid and heat in a skillet.
Stir the flour and heat rapidly to make a smooth sauce.
Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies.
