READY IN 1 hr

Zucchini Stew by Bob

Read Reviews (3)

"My Dad took the veggies I had brought him from a friend's garden and just invented this one morning. His original recipe used Boca® crumbles. I like to make it with hamburger or ground turkey. This recipe was invented as vegetarian. You can add more Anaheims for a spicier stew." — redly

Directions

Heat a large pot over medium-high heat. Crumble ground beef into the skillet; cook and stir until the beef is completely browned, 5 to 7 minutes. Drain and discard any excess grease.
Stir zucchini, potatoes, Anaheim chile peppers, onion, bay leaves, beef bouillon granules, salt, and black pepper into the ground beef. Pour enough water over the mixture to cover by 2 to 3 inches. Bring the mixture to a simmer over medium-low heat; cook at a simmer until the potatoes are tender, about 30 minutes.
Whisk 1/3 cup water and cornstarch together in a small bowl. Slowly pour the cornstarch slurry into the stew while stirring. Continue cooking until thickened, about 5 minutes. Stir Worcestershire sauce into the stew; season with salt and black pepper.

Kitchen-Friendly View

PREP 20 mins
COOK 40 mins
READY IN 1 hr

Reviews More Reviews

Jul 12, 2012

These were okay. It could use some seasonings and garlic to it and I think I would've like it better with mild italian sausages. I didn't want to make this stew spicy (kid) so I seeded the anaheims.

—For Here or To Go?

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Jun 27, 2012

Very good! I used 3 medium red potatoes and a small green pepper instead of the chile peppers. This was so easy and a quick meal for dinner. I have a little leftover to take for lunch tomorrow. A friend suggested adding some chopped garden tomatoes, I may try that next time. Thanks for sharing, redly!!

—misty

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3 Ratings

Jun 26, 2012

This stew was very good. I used Mexican Grey Squash which is very similar to Zucchini. I didn't peel the squash or potatoes because I like the skins. Also I didn't have the beef bouillon so instead of that and water I used a box of beef stock. And I would really recommend the Worcestershire sauce it makes it better in fact next time I will probably add more.

—JennR

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Nutrition

Calories
281 kcal
14%

Carbohydrates
31 g
10%

Cholesterol
50 mg
17%

Fat
9.6 g
15%

Fiber
4.3 g
17%

Protein
18.4 g
37%

Sodium
335 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Stew by Bob

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 281
Calories from Fat: 86

% Daily Value *
Total Fat 9.6g 15 %
Saturated Fat 3.7g 19 %
Cholesterol 50mg 17 %
Sodium 335mg 13 %
Potassium 959mg 27 %
Total Carbohydrates 31g 10 %
Dietary Fiber 4.3g 17 %
Protein 18.4g 37 %
** Sugars 4.5g
Vitamin A 5 %
Vitamin C 98 %
Calcium 6 %
Iron 28 %
** Thiamin 21 %
Niacin 64 %
Vitamin B6 49 %
Magnesium 21 %
Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.