Beef Kale And Zucchini Stew Recipes
HEARTY & HEALTHY BEEF STEW WITH ZUCCHINI NOODLES
Provided by Ali Maffucci
Time 1h40m
Number Of Ingredients 15
Steps:
- Place a large saucepan over medium heat and add in the olive oil. Add in the beef chunks and cook until browned. Remove from the saucepan and set aside in a bowl.
- In the juices left in the pan from the beef, add in the garlic and cook for 30 seconds. Then, add in the red onions and red pepper flakes. Cook for 1 minute and then add in the celery and carrots. Cook for 2 minutes to let the vegetables sweat and then add back in the beef chunks. Add the worcestershire sauce, thyme, and cayenne pepper and stir to combine. Then, season with salt and pepper and add in the beef broth and diced tomatoes. Place the bay leaves on top and cover to bring to a boil.
- Once brought to a boil, lower to a simmer and cook for 40 minutes, covered. Then, remove the cover and let simmer uncovered for 35 more minutes or until the stew thickens.
- Divide the zucchini noodles into bowls and top evenly with spoonfuls of the stew. Let the stew cook a couple minutes over the zucchini noodles and enjoy, garnished with a bit of fresh parsley!
BEEF, KALE AND ZUCCHINI STEW
This easy stew recipe is a comfort slow-cooked dish with beef chuck, kale, zucchini, simmered in a rich herb and spices blend.
Provided by www.caribbeangreenliving.com
Time 4h45m
Yield 1
Number Of Ingredients 11
Steps:
- For complete instructions, visit the original site at https://www.caribbeangreenliving.com/beef-stew-with-kale-and-zucchini/
Nutrition Facts : ServingSize serving, Sugar 3 g, Sodium 50 mg, Cholesterol 51 mg, SaturatedFat 3 g, Calories 207 kcal, Carbohydrate 14 g, Protein 17 mg, Fat 12 g
BEEF STEW WITH ZUCCHINI
not set
Provided by BigOven Cooks
Categories Soups, Stews and Chili
Time 45m
Yield 1
Number Of Ingredients 13
Steps:
- 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. Posted to MM-Recipes Digest V5 #024 by [email protected] (Lena P Mitchell) on Jan 23, 1998
Nutrition Facts : Calories 169 calories, Fat 9.68617875 g, Carbohydrate 20.00537625 g, Cholesterol 0 mg, Fiber 3.83679375272989 g, Protein 2.93609 g, SaturatedFat 0.8270050324375 g, ServingSize 1 1 Serving (1004g), Sodium 205.7629375 mg, Sugar 16.1685824972701 g, TransFat 0.1908308443875 g
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