Beef Stew with Zucchini1
By Just A Pinch KitchenCrew
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- 2 lb
- boneless chuck or beef stew
- 1 Tbsp
- vegetable oil
- 1/4 Tbsp
- 1/2 c
- medium green pepper, sliced
- 2 large
- celery stalks cut in 2" pieces
- 2 small
- zucchini or other squash cut in 1 1/2" cubes
- 2 Tbsp
- all purpose flour
- 2 tsp
- medium onion, sliced
- 1/4 Tbsp
- bay leaf
- medium potatoes, peeled and quartered
1In a large skillet over medium heat, thoroughly brown the meat in the oil.
2Sprinkle half the salt and pepper over the meat.
3Lift the meat into a bowl.
4Saute the onion in the skillet until transparent and lift out into the crockpot.
5In the same skillet swirl the water, scraping up the juices, then turn the liquid into the crockpot.
6Add the marjoram, green pepper, bay leaf, celery, potatoes and zucchini.
7Sprinkle the rest of the salt and pepper.
8Place the meat on top and cook on low for 8 to 10 hours.
9Before serving, remove the meat and veggies to a platter and keep warm.
10Skim 2 tablespoons of fat from the top of the liquid and heat in a skillet.
11Stir the flour and heat rapidly to make a smooth sauce.
12Simmer until the sauce is as thick as whipped cream, then pour over the meat and veggies.