Quick Zucchini Beef Stew

There have been many occasions when company has stayed through the dinner hour, or time slipped by before I knew it and it was dinner time.  I have devised shortcuts to a number of recipes Mom used to make, and some traditional ones for just those times.

This is one of them.  We like stews in our family. We grow up with a huge array of Stew options in the Middle East, taking advantage of the plethora of vegetables, beans and herbs.

Here is a dinner to throw together in just about 35 minutes, assuming you have ingredients on hand. You can substitute whatever veggies you have, and use chicken in instead of beef.

Recipe

  • 1 med. white organic Onion, chopped
  • 2 cloves organic Garlic, minced
  • 2 organic Scallions, chopped (opt)
  • 1/2 pound organic, Grass-fed Beef, cut 1/2 inch cubes
  • 6 organic Zucchini, cut in half rounds
  • 2 organic Tomatoes, chopped
  • 1-1/2 c. boiling Water
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. organic Cinnamon
  • 1/2 tsp. organic Allspice
  • Dash of Black Pepper
  • Dash of Cayenne (opt)

Place onions in a large saute pan over medium heat and let cook stirring occasionally, until golden.  Add garlic and scallions and saute for another 2 minutes.

Add beef and stir until no longer pink on outside.

Add vegetables,water and spices. When they start to simmer again, reduce heat to med-low, cover and cook for 15 minutes. Add olive oil, cover and cook for another 5 minutes.

Adjust seasoning to taste.

Serve with whole wheat bulgur pilaf or wild and brown rice, and a green salad.

~ Bon Apetit!

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