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Prep 15min
Total45min
Ingredients14
Servings5
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Ingredients
1
lb. ground beef
1/2
teaspoon salt
1/4
teaspoon pepper
3
carrots, cut into 1/2-inch pieces
2
medium potatoes, cut into 3/4-inch chunks
1
medium onion, cut into 8 wedges
1
(14 1/2-oz.) can ready-to-serve beef broth
1
medium zucchini, sliced
1
(14.5-oz.) can diced tomatoes, undrained
1
(6-oz.) jar sliced mushrooms, drained
1/2
teaspoon dried thyme leaves
1
tablespoon Worcestershire sauce
1/4
cup water
2
tablespoons all-purpose flour
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Steps
1
In Dutch oven or large saucepan, combine ground beef, salt and pepper; cook over medium-high heat until beef is browned and thoroughly cooked. Drain.
2
Add carrots, potatoes, onion and broth. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are almost tender.
3
Stir in zucchini, tomatoes, mushrooms, thyme and Worcestershire sauce. Cook 5 to 10 minutes or until zucchini is tender.
4
In small jar with tight-fitting lid, combine water and flour; shake well to blend. Gradually add to stew, stirring constantly; cook and stir until bubbly and thickened.
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Using ground beef instead of beef chunks speeds prep time and makes this an economical family meal.
Unless you plan to use ground beff within a day of purchase, form it into patties for easy freezer storage and retrieval. Use your hand or one of several patty-making devices available in housewares departments, home plastics parties or the supermarket's kitchen equipment aisle. Handle the meat gently and as little as possible to keep the texture tender. If you wish, blend in seasonings before forming into patties.
Keep the size of the patties uniform: 1/4 pound is convenient. Wrap each patty individually in plastic wrap (for later defrosting in the microwave), then package all into a resealable plastic freezer bag. The plastic bag serves as an extra defense against freezer burn and helps prevent stray patties from getting "lost" at the back of the freezer.
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