Zucchini Stew

This is my mother’s recipe. It’s delicious.

Step: 1

In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.

Step: 2

In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

Per Serving: 442 calories; protein 27.8g; carbohydrates 36.6g; fat 19g; cholesterol 82.4mg; sodium 205.6mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s same as to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.