zucchini stew by bob

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 3 zucchini, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• 2 anaheim chile peppers, chopped
• 1 onion, chopped
• 2 bay leaves
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper, or more to taste
• water, to cover
• 1/3 cup cold water
• 2 tablespoons cornstarch
• 2 dashes worcestershire sauce (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• heat a large pot over medium-high heat. crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. drain and discard any excess grease.
• stir zucchini, potatoes, anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. pour enough water over the mixture to cover by 2 to 3 inches. bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
• whisk 1/3 cup water and cornstarch together in a small bowl. slowly pour the cornstarch slurry into the stew while stirring. continue cooking until thickened, about 5 minutes. stir worcestershire sauce into the stew; season with salt and black pepper.