2 lb boneless chuck or beef stew, cut 1-1/2 cubes
1 tbsp vegetable oil
2 tsp salt
1/4 tsp pepper
1 medium onion, slice
1/2 cup water
1/4 tsp marjoram
1 medium green pepper, sliced
1 bay leaf
2 large ribs celery, cut 2 pcs
6 medium potatoes, peel, quarter
2 small zucchini or other squash, unpeeled, cut 1 slices
2 tbsp all-purpose flour
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. 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.
Servings: 1 servings
Beef Stew With Zucchini Recipe brought to you by Recipe Ideas
Categories: Beef; Beef Stew; Crock Pot; Crockpot; Meat
The History of Recipes
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We hope you enjoy this Beef Stew With Zucchini recipe.
