Most Delicious Beef Stew Recipe Recipe For Zucchini

HEARTY & HEALTHY BEEF STEW WITH ZUCCHINI NOODLES

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!

ZUCCHINI STEW

Steps:

• In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
• In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

BEEF-STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells. , Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. , Meanwhile, in a large skillet, cook beef, onion and zucchini pulp over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese., Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. If desired, broil zucchini 3 in. from the heat for 3-5 minutes or until the cheese is golden brown. Serve with additional marinara sauce.

BEEF, POTATO, ZUCCHINI AND TOMATO STEW

Steps:

• Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
• Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
• Wash, trim and coarsely chop tomatoes, and add to the pan.
• Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
• Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
• Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.