BEEF, POTATO, ZUCCHINI AND TOMATO STEW

Beef, Potato, Zucchini And Tomato Stew image

Provided by Marian Burros

Time 25m

Yield 3 servings

Number Of Ingredients 9

Previous Next

Ingredients

8 ounces extra-lean ground beef
4 ounces whole onion or 3 ounces chopped, ready-cut onion (3/4 cup)
1 pound ripe tomatoes
12 ounces new potatoes
1 pound zucchini
1 tablespoon no-salt-added tomato paste
1/4 teaspoon salt
Freshly ground black pepper to taste
Few sprigs fresh basil to yield 3 tablespoons chopped

Steps:

Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
Wash, trim and coarsely chop tomatoes, and add to the pan.
Scrub potatoes, cut into 1/4-inch dice and add to pan. Cover, and cook over medium-low heat.
Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
Wash and chop basil. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.

Nutrition Facts : @context http, Calories 263, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 2 grams, Sodium 314 milligrams, Sugar 11 grams, TransFat 0 grams