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Beef Stew with Zucchini

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Recipe

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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
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1 tablespoon vegetable oil
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¼ tablespoon black pepper
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½ cup water
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1 medium green bell peppers
sliced
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2 large celery
cut 2 inch pieces
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2 small zucchini
chopped
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2 tablespoons all-purpose flour
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2 teaspoons salt
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1 medium onions
slice
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¼ tablespoon marjoram
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1 each bay leaves
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6 medium potatoes
peel, quarter
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Ingredients

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

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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?
 

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