Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Beef Stew with Zucchini

StarStarStarStarEmpty star

Your rating

Recipe

.

 

Yield

6 servings

Prep

30 min

Cook

10 hrs

Ready

10 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds beef chuck
boneless
Camera
1 tablespoon vegetable oil
Camera
¼ tablespoon black pepper
Camera
½ cup water
Camera
1 medium green bell peppers
sliced
Camera
2 large celery
cut 2 inch pieces
* Camera
2 small zucchini
chopped
Camera
2 tablespoons all-purpose flour
Camera
2 teaspoons salt
Camera
1 medium onions
slice
Camera
¼ tablespoon marjoram
* Camera
1 each bay leaves
* Camera
6 medium potatoes
peel, quarter
Camera

Ingredients

Amount Measure Ingredient Features
907.2 g beef chuck
boneless
Camera
15 ml vegetable oil
Camera
3.8 ml black pepper
Camera
118 ml water
Camera
1 medium green bell peppers
sliced
Camera
2 large celery
cut 2 inch pieces
* Camera
2 small zucchini
chopped
Camera
3E+1 ml all-purpose flour
Camera
1E+1 ml salt
Camera
1 medium onions
slice
Camera
3.8 ml marjoram
* Camera
1 each bay leaves
* Camera
6 medium potatoes
peel, quarter
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 422g (14.9 oz)
Amount per Serving
Calories 70452% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 157mg 52%
Sodium 899mg 37%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 17%
Sugars g
Protein 89g
Vitamin A 3% Vitamin C 61%
Calcium 5% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe