ITALIAN ZUCCHINI STEW
Steps:
- In a large Dutch oven or heavy bottomed pot, heat olive oil over medium high heat and add the ground beef, onion, garlic, pepper flakes, green pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
- Add zucchini, potatoes, tomatoes and water. Bring to a gentle bubble, cover and reduce heat to low to medium low and cook for ten minutes.
- Remove cover and add in tomato paste and cook for a few more minutes or just until the zucchini is cooked. Do not overcook the zucchini.
- Remove from heat and add the cup of Parmesan and taste for additional salt and pepper.
- Serve with additional Parmesan and crusty bread.
ZUCCHINI BEEF SKILLET
This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
STOVE TOP MEDITERRANEAN ZUCCHINI BEEF STEW
This is a perfect fall dinner. I serve this on top of hot cooked spaghetti or serve with roasted potatoes on the side. This is very good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy plastic bag combine the flour with salt and pepper.
- Add in cubed beef; toss to coat, then shake off any excess flour.
- In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
- Brown the remaining beef adding in more oil if needed.
- Add in the red bell pepper, onion and garlic; saute for 3 minutes.
- Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
- Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
- Season with salt and pepper.
- Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
- Remove bay leaf.
- Ladle into serving bowls and top with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 890.4, Fat 63.4, SaturatedFat 20.6, Cholesterol 152.1, Sodium 1022.7, Carbohydrate 30, Fiber 5.9, Sugar 9.1, Protein 46.2
BALSAMIC STOVE TOP BEEF STEW
A simple stove top beef stew quick and easy to make. Of course you can use fresh potatoes, mushrooms.
Provided by John W Wenzelburger
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large fry pan or dutch oven cook the onion and carrots in the olive oil until the onion starts to brown. Add the Steak, salt and pepper cook meat until done on all sides.
- Add Potatoes, Tomatoes and Mushrooms.
- Add the Balsamic Vinegar
- Bring to a boil and cook stirring often until most of the water is boiled off.
- If the Carrots are not done you can add some more water and cook longer.
- Serve on noodles or rice.
Nutrition Facts : Calories 462.7, Fat 13.7, SaturatedFat 4.3, Cholesterol 134.4, Sodium 277.1, Carbohydrate 28.8, Fiber 4.5, Sugar 8.1, Protein 54.2
ROASTED POBLANO BEEF STEW
Make and share this Roasted Poblano Beef Stew recipe from Food.com.
Provided by Pinay0618
Categories Stew
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Broil poblano peppers 4 inches from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place poblanos in a small bowl; cover and let stand for 20 minutes.
- Peel off and discard charred skins. Remove stems and seeds. Coarsely chop poblanos.
- In a Dutch oven, brown beef in oil in batches. Remove and keep warm. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer.
- Gradually add broth; stir in the tomatoes, cilantro, chili powder, salt, cumin, pepper, poblanos and beef. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours or until beef is tender. Add potatoes; cook 10-15 minutes longer or until potatoes are tender. Skim fat.
Nutrition Facts : Calories 323.7, Fat 12.2, SaturatedFat 4, Cholesterol 79.2, Sodium 839.4, Carbohydrate 25.6, Fiber 5.4, Sugar 2.2, Protein 30.5
GREEK/EGYPTIAN BEEF STEW
I love this recipe, as does my family. It can be served with pasta, but usually I serve it as a stand alone. This recipe came from the internet, but I can't seem to remember where I got it. If you have picky eaters who will not eat onions, half the onions, then quarter them so the pieces are large enough to pick out (though my two year old thinks they are noodles in this recipe). They are very important in the flavoring.
Provided by Actressdancer
Categories Stew
Time 2h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large stewing pot.
- Add meat.
- Brown the meat slightly on all sides.
- Add all remaining ingredients.
- Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce).
BEEF STEW (STOVE-TOP)
This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.
Provided by Zewbiedoo
Categories Stew
Time 2h15m
Yield 4 quarts
Number Of Ingredients 18
Steps:
- Heat oil in a large pot (I use my 5qt cast iron dutch oven).
- Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
- Add onions and cook until translucent.
- You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
- Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
- Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
- In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
- Taste and reseason as necessary; serve with biscuits or crusty homemade bread.
Nutrition Facts : Calories 512.4, Fat 14.8, SaturatedFat 4.2, Cholesterol 91.7, Sodium 312.9, Carbohydrate 54, Fiber 7.6, Sugar 10.2, Protein 37.6
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EASY STOVETOP BEEF STEW - THE TOASTY KITCHEN
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Ratings 51Calories 461 per servingCategory Main Course
- Season beef with salt and pepper. In a stock pot over medium-high heat, add 1 tablespoon of olive oil. Once heated, add cubed stew meat. Sear on all sides. If needed, sear meat in two batches - do not overcrowd the pan. Remove beef and set aside.
- Reduce heat to medium. Add 1 tablespoon of olive oil to stock pot. Add diced onion and cook for 2 minutes. Add garlic and cook for 1 additional minute. Add tomato paste and stir to coat onions and garlic. Then, add beef broth and worcestershire sauce. Using a whisk, scrape the bottom of the pan to deglaze and incorporate into broth.
- Add beef back to pot. Bring to a boil. Cover, reduce heat to low, and simmer for 60 minutes (or until beef is tender).
- Add cubed potatoes and carrots. Cover and simmer for another 20-25 minutes, or until potatoes and carrots can easily be pierced with a fork.
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