ZUCCHINI BEEF SKILLET
This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. -Becky Calder, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large skillet, crumble beef and cook with onion and pepper over medium-high heat until no longer pink, 5-7 minutes; drain., Stir in seasonings, vegetables, water and rice; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 10-15 minutes. Sprinkle with cheese. Remove from heat; let stand until cheese is melted.
Nutrition Facts : Calories 470 calories, Fat 24g fat (11g saturated fat), Cholesterol 98mg cholesterol, Sodium 749mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 32g protein.
STOVE TOP MEDITERRANEAN ZUCCHINI BEEF STEW
This is a perfect fall dinner. I serve this on top of hot cooked spaghetti or serve with roasted potatoes on the side. This is very good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- In a heavy plastic bag combine the flour with salt and pepper.
- Add in cubed beef; toss to coat, then shake off any excess flour.
- In a 6-quart deep pot over medium-high heat, with oil, brown 2 batches of beef for about 5 minutes; remove with a slotted spoon to a bowl.
- Brown the remaining beef adding in more oil if needed.
- Add in the red bell pepper, onion and garlic; saute for 3 minutes.
- Add in the browned beef and any juices that were left in the bowl, tomatoes with juice, broth, wine, bay leaf, Worcestershire sauce and thyme.
- Scrape up any browned bits left from the bottom of the pot with a wooden spoon; simmer covered for about 30 minutes, or until the beef is tender.
- Season with salt and pepper.
- Add in zucchini and olives; simmer covered for 8-10 minutes until zucchini is tender.
- Remove bay leaf.
- Ladle into serving bowls and top with grated Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 890.4, Fat 63.4, SaturatedFat 20.6, Cholesterol 152.1, Sodium 1022.7, Carbohydrate 30, Fiber 5.9, Sugar 9.1, Protein 46.2
GRANDMA'S MULLIGAN STEW
Grandma was born in the 1800's in Kansas. This is her recipe for the perfect fall meal. Crops were ripe and the weather was cooling. (I also like to freeze the needed veggies to make this family favorite during the winter months.)
Provided by Ishi3179
Categories Stew
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large heavy pot, brown the ground beef well and drain (I like brown, not gray colored meat. more flavor and eye appealing).
- Hold the corn until the last 5-10 minutes of cooking.
- Add remaining ingredients to the beef.
- Add water to cover about 1/2 inch above ingredients (add more if needed later).
- Cook until all ingredients are tender.
- Add corn, cook another 5-10 minutes, adjust salt if needed.
- Serve with a nice loaf of home made bread for a delightful 1 pot meal.
- If I'm in a big hurry, I sometimes start the cooking of the squash and peppers in the microwave so they will tenderize quicker once the ingredients are combined.
- I sometimes serve some form of potato with this to round out the meal a bit.
- Note: I've tried adding things like onions and mushrooms, but it just isn't true Mulligan Stew and the perfection of the flavor balance is lost so I suggest you stay true to the recipe as given.
Nutrition Facts : Calories 260.1, Fat 13.6, SaturatedFat 5.2, Cholesterol 57.8, Sodium 662.8, Carbohydrate 17.1, Fiber 3.9, Sugar 6.5, Protein 19.6
BEEF STEW (STOVE-TOP)
This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.
Provided by Zewbiedoo
Categories Stew
Time 2h15m
Yield 4 quarts
Number Of Ingredients 18
Steps:
- Heat oil in a large pot (I use my 5qt cast iron dutch oven).
- Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
- Add onions and cook until translucent.
- You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
- Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
- Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
- In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
- Taste and reseason as necessary; serve with biscuits or crusty homemade bread.
Nutrition Facts : Calories 512.4, Fat 14.8, SaturatedFat 4.2, Cholesterol 91.7, Sodium 312.9, Carbohydrate 54, Fiber 7.6, Sugar 10.2, Protein 37.6
More about "stove top mediterranean zucchini beef stew recipes"
BEEF STEW (INSTANT POT, SLOW COOKER, OR STOVETOP)
From foodiecrush.com
4.5/5 (86)Total Time 55 minsCategory Main CourseCalories 422 per serving
- Place 2 tablespoons flour, kosher salt, garlic salt and freshly ground black pepper in a gallon freezer bag and toss to mix. Add the beef chuck cubes to the freezer bag and toss the cubes in the flour mixture to coat.
- Press sauté and heat 1 tablespoon of the oil. Add half of the floured beef cubes to the oil and brown the beef on all sides. Transfer the beef to a bowl. Add another tablespoon of oil to the pot and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add this beef to the bowl.
- In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Transfer the beef to the slow cooker. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Add to the slow cooker.
- In a large dutch oven over medium high heat, warm 1 tablespoon of the oil and add half of the floured beef cubes, then brown the beef on all sides. Transfer the beef to the slow cooker. Add another tablespoon of oil to dutch oven and brown the rest of the meat on all sides. Add the garlic to the beef and cook for 30 seconds to 1 minute or until garlic becomes fragrant. Transfer to a bowl and set aside.
SLOW-COOKER MEDITERRANEAN DIET STEW RECIPE
From eatingwell.com
ZUCCHINI STEW RECIPE WITH ONIONS AND TOMATOES - GIVE …
From giverecipe.com
CLASSIC STOVETOP BEEF STEW | VALERIE'S KITCHEN
From fromvalerieskitchen.com
SLOW COOKER MEDITERRANEAN BEEF STEW RECIPE - SOUTHERN HOME …
From southernhomeexpress.com
BEST EASY STOVETOP BEEF STEW - JOYOUS APRON
From joyousapron.com
STOVE TOP BEEF STEW RECIPE - ERIN LIVES WHOLE
From erinliveswhole.com
BEEF STEW INSTANT POT WITH EGGPLANT, ZUCCHINI ... - MEDITERRANEAN …
From mediterraneanliving.com
DUTCH OVEN MEDITERRANEAN BEEF STEW - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
OLD FASHIONED STOVETOP BEEF STEW RECIPE - GRANNY'S IN …
From grannysinthekitchen.com
ZUCCHINI STEW WITH POTATOES - VEGGIES SAVE THE DAY
From veggiessavetheday.com
BEEF STEW – WELLPLATED.COM
From wellplated.com
EASY CHICKEN STEW RECIPE (STOVE TOP & CROCK POT) - THE …
From themediterraneandish.com
You'll also love