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Beef Stew with Zucchini

 

.
79

Yield

6

servings

Prep

30

min

Cook

10

hrs

Ready

10

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

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
30 ml all-purpose flour
10 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 422g (14.9 oz)
Amount per Serving
Calories 70452% of calories 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?

 

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