Description
Zucchini & Ground Beef Stew
Ingredients
1 lb ground beef
2 zucchinis, sliced
2 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 can diced tomatoes
1 tsp cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Chopped parsley
Instructions
Heat olive oil, sauté onions and garlic.
Add ground beef, cook until browned, then drain fat.
Stir in zucchini and potatoes.
Pour in beef broth, diced tomatoes, and seasonings.
Cover and let it simmer for 20-25 minutes.
Garnish with parsley and serve hot.
#HomemadeStew #HealthyComfortFood #ZucchiniRecipe
Step-by-Step Guide
Follow these detailed instructions for the perfect stew. First, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until fragrant and translucent. Next, add the ground beef, breaking it apart with a spoon. Cook for 6-8 minutes until fully browned, then carefully drain any excess fat. Now, stir in the sliced zucchini and diced potatoes, coating them in the flavors. Pour in the beef broth and the can of diced tomatoes (with their juices). Add the cumin, paprika, salt, and pepper, stirring everything to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the potatoes are fork-tender. Finish by stirring in the chopped parsley just before serving.
Serving Suggestions
This hearty stew is a complete meal on its own, but it pairs wonderfully with crusty bread for dipping or a side of fluffy rice. For a low-carb option, serve it over cauliflower rice. A simple green salad with a light vinaigrette balances the richness perfectly. Top with extra fresh parsley, a dollop of sour cream, or a sprinkle of grated Parmesan cheese for added flavor.
How-to Summary
In summary: Sauté onion and garlic. Brown and drain the beef. Add zucchini and potatoes. Pour in broth, tomatoes, and seasonings. Simmer covered for 20-25 minutes until potatoes are tender. Garnish and serve.
Frequently Asked Questions
Can I make this stew in a slow cooker? Absolutely. After browning the beef and onions, transfer everything to your slow cooker and cook on low for 6-7 hours or high for 3-4 hours.
How can I thicken the stew? For a thicker consistency, mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the simmering stew and cook for an additional 2-3 minutes.
What are good substitutes for ground beef? Ground turkey, chicken, or lamb are excellent alternatives. For a vegetarian version, use lentils or a plant-based ground meat substitute.
How long will leftovers last? Store cooled stew in an airtight container in the refrigerator for up to 4 days. The flavors often improve the next day.
Can I freeze this stew? Yes, it freezes very well. Allow it to cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Common Mistakes to Avoid
Avoid overcrowding the pot when browning the beef; cook in batches if necessary to get a proper sear instead of steaming. Do not skip draining the excess fat after browning, as it can make the stew greasy. Ensure you dice the potatoes uniformly so they cook evenly. Finally, resist the urge to boil the stew vigorously after adding the broth; a gentle simmer is key to tender vegetables and melded flavors.
Conclusion
This Zucchini & Ground Beef Stew is the epitome of wholesome, comforting cooking. It’s straightforward to prepare, endlessly adaptable, and delivers deep, satisfying flavor in every bowl. Perfect for a busy weeknight or a cozy weekend meal, it’s a recipe you’ll return to time and again. We hope you enjoy making and sharing this delicious, hearty stew.