Beef Stew With Zucchini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats, Soups, Vegetables | 1 | Servings | |
INGREDIENTS
| 2 | lb | Boneless chuck or beef stew |
| cut 1-1/2 cubes | ||
| 1 | T | Vegetable oil |
| 2 | t | Salt |
| 1/4 | t | Pepper |
| 1 | Onion, slice | |
| 1/2 | c | Water |
| 1/4 | t | Marjoram |
| 1 | Green pepper, sliced | |
| 1 | Bay leaf | |
| 2 | Ribs celery, cut 2 pcs | |
| 6 | Potatoes, peel quarter | |
| 2 | Zucchini or other squash | |
| unpeeled cut 1 slices | ||
| 2 | T | All-purpose flour |
INSTRUCTIONS
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. Saute 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 leaft, 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 tb 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. Posted to MM-Recipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1979
Calories From Fat: 690
Total Fat: 77g
Cholesterol: 898.1mg
Sodium: 5285.4mg
Potassium: 3747mg
Carbohydrates: 25.3g
Fiber: 5g
Sugar: 8.8g
Protein: 299.6g