Stove Top Mediterranean Zucchini Beef Stew Recipes

STOVE TOP MEDITERRANEAN ZUCCHINI BEEF STEW

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!

BALSAMIC STOVE TOP BEEF STEW

Steps:

• In a large fry pan or dutch oven cook the onion and carrots in the olive oil until the onion starts to brown. Add the Steak, salt and pepper cook meat until done on all sides.
• Add Potatoes, Tomatoes and Mushrooms.
• Add the Balsamic Vinegar
• Bring to a boil and cook stirring often until most of the water is boiled off.
• If the Carrots are not done you can add some more water and cook longer.
• Serve on noodles or rice.

BEEF STEW (STOVE-TOP)

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.