Beef Stew With Zucchini and Potatoes
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This Italian Zucchini Stew is loaded with fresh garden-grown zucchini, tomatoes, ground beef, potatoes and green bell pepper. Don't forget the Parmesan cheese on top!
All of the credit for today's wonderful Italian Zucchini Stew recipe needs to go to Marguerite DiMino Buonopane, the writer of one of our all-time favorite cookbooks called, "The North End Italian Cookbook." It'due south there that we found this easy and succulent ground beef and vegetable stew recipe.
That cookbook – now in its sixth edition – captures the truthful essence of Boston's Italian Northward Terminate neighborhood with and then many slap-up, authentically-delicious Italian family recipes. It is often one of the first cookbooks we attain for whatever time we are looking for a new recipe to effort.
Pivot THIS RECIPE At present!
In the case of today'southward Italian Zucchini Stew, we were simply looking to make a recipe where we could use up some of our garden zucchini – which are growing like crazy this summer!
Nosotros hadn't fix out planning to share this recipe here on A Family Feast – thinking it was too similar to the Zucchini Tomato Italian Sausage Soup nosotros shared a few weeks ago. But this Italian Zucchini Stew has a completely different flavor profile – and it was and so expert, we had to share!
How exercise you make Italian Zucchini Stew?
In this simple stew, seize with teeth-sized pieces of zucchini are cooked together with diced tomatoes, ground beef, slices of murphy, and diced green bell pepper plus seasonings. Most of the prep is chopping the vegetables – then it all cooks up rapidly in a big pot. Once cooked through, stir in grated Parmesan cheese and season to taste with salt and pepper.
Pivot THIS RECIPE At present!
Serve this Italian Zucchini Stew with crusty staff of life on the side and even more than grated Parmesan cheese on tiptop! This soup recipe makes enough to feed a crowd, and any leftovers can exist heated upwardly the side by side mean solar day for tiffin.
You may enjoy these other summer soup recipes:
- Zucchini Tomato Italian Sausage Soup
- Lycopersicon esculentum Soup
- Sweet Corn Soup
- Hearty Vegetable Soup
Disclosure: This post contains chapter links.
Ingredients
one/3 cup actress virgin olive oil
1 pound ground beefiness 15% fat (85/xv)
ane cup onion diced
1 ½ tablespoons garlic minced
Pinch reddish pepper flakes
1 small green bell pepper diced, almost 1 loving cup
2 stalks celery minced fine, nigh 1 loving cup
1 teaspoon kosher salt
½ teaspoon freshly footing blackness pepper
2 pounds zucchini cut into bite sized pieces, see tip in notes below
1 pound potatoes such as all purpose or new carmine, see tip in notes below
1 14.5-ounce can diced tomatoes in juice
1 ½ cups water
2 tablespoons tomato paste
1 cup Parmesan grated plus more for serving
Additional common salt and pepper to taste
In a large Dutch oven or heavy bottomed pot, heat olive oil over medium loftier heat and add the ground beef, onion, garlic, pepper flakes, greenish pepper, celery, salt and pepper and sauté until meat has browned and the vegetables almost tender.
Add zucchini, potatoes, tomatoes and water. Bring to a gentle chimera, cover and reduce estrus to low to medium depression and cook for ten minutes.
Remove encompass and add in tomato paste and cook for a few more minutes or but until the zucchini is cooked. Exercise not overcook the zucchini.
Remove from heat and add together the cup of Parmesan and taste for boosted salt and pepper.
Serve with additional Parmesan and crusty staff of life.
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Notes
Cut zucchini lengthwise in one-half and then each half in half lengthwise again to get four long quarters. Then slice the opposite style into seize with teeth sized pieces.
Peel the potatoes and cut in one-half lengthwise. If they are minor, cut into thin slices. If they are large, cut the half in half once again and then into thin slices. You want the potatoes to exist thin so they take a like time to cook as the bigger zucchini pieces.
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Source: https://www.afamilyfeast.com/italian-zucchini-stew/
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