Thursday, August 25, 2016

zucchini stew by bob


  • 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)


    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.

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