Try this Beef Stew with Zucchini recipe, or contribute your own.
Suggest a better descriptionIn 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 lena36@juno.com (Lena P Mitchell) on Jan 23, 1998
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Serving Size: 1 Serving (1004g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 169 | ||
Calories from Fat: 87 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 205.8mg | 7 % | |
Potassium 177.8mg | 5 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 16.2g | ||
Protein 2.9g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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