Stove Top Mediterranean Zucchini Beef Stew |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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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! Ingredients:
1/3 cup flour |
seasoning salt (can use regular salt) |
pepper |
2 lbs stewing beef, cut into about 3/4-inch cubes |
1/4 cup oil (more as needed) |
1 large bell pepper, chopped into large pieces |
1 big onion, chopped |
1 tablespoon minced fresh garlic (or to taste) |
1 (14 ounce) can diced tomatoes with juice |
1 cup beef broth |
1/2 cup dry red wine |
2 -3 tablespoons worcestershire sauce (or to taste) |
1 bay leaf |
2 teaspoons dried thyme |
salt and pepper |
2 zucchini, halved lenghwise and cut crosswise into about 1/2 - 3/4-inch slices |
1 1/2 cups olives, pitted and halved (can leave whole, make sure that they are pitted) |
grated parmesan cheese (optional but good to use) |
Directions:
1. In a heavy plastic bag combine the flour with salt and pepper.
2. Add in cubed beef; toss to coat, then shake off any excess flour.
3. 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.
4. Brown the remaining beef adding in more oil if needed.
5. Add in the red bell pepper, onion and garlic; saute for 3 minutes.
6. 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.
7. 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.
8. Season with salt and pepper.
9. Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
10. Remove bay leaf.
11. Ladle into serving bowls and top with grated Parmesan cheese.
12. Delicious!
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