I made this, tonight. One kid said, "MMMM! Perfect". The other said, "Make this again. Next week,". I made this, pretty much exactly the original recipe.
One kid asked for less zucchini. I explained that stew is usually served over egg noodles or rice. He said it would be AMAZING with rice. I said, "No". :)
A little funny:
Yesterday, one son asked why there were beef stew cubes, in the refrigerator. I told him to use his problem solving skills, and think about it. He guessed correctly. Then he said, "Well, I didn't know if you were making beef cube chicken nuggets or something,". Hmmm.... Do I cook strangely?
Ingredients
- 1 lb beef stew chunks
- 1/2 red onion, diced
- 1/4 tsp red pepper flakes
- 2 garlic cloves, minced
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- 3 tbsp worcestershire sauce
- 1 tsp thyme
- 1/2 tsp cayenne pepper
- salt and pepper, to taste
- 1 (14oz) can of diced tomatoes
- 4 cups low-sodium beef broth
- 4 large zucchinis, (I feel like 4 was too many. Next time, 3, maybe 2.)
Instructions
- Place a large saucepan over medium heat and add in the olive oil. Add in the beef chunks and cook until browned. Remove from the saucepan and set aside in a bowl.
- In the juices left in the pan from the beef, add in the garlic and cook for 30 seconds. Then, add in the red onions and red pepper flakes. Cook for 1 minute and then add in the celery and carrots. Cook for 2 minutes to let the vegetables sweat and then add back in the beef chunks. Add the worcestershire sauce, thyme, and cayenne pepper and stir to combine. Then, season with salt and pepper and add in the beef broth and diced tomatoes.
- Once brought to a boil, lower to a simmer and cook for 40 minutes, covered. Then, remove the cover and let simmer uncovered for 35 more minutes or until the stew thickens.
- Divide the zucchini noodles into bowls and top evenly with spoonfuls of the stew. Let the stew cook a couple minutes over the zucchini noodles and enjoy.
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