Zucchini Stew by Bob

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 281 Calories

Ingredients

• 2 tablespoons cornstarch
• 1 pound lean ground beef
• 1 onion, chopped
• ⅓ cup cold water
• 2 bay leaves
• 1 teaspoon beef bouillon granules
• ½ teaspoon salt, or more to taste
• ¼ teaspoon ground black pepper, or more to taste
• 2 Anaheim chile peppers, chopped
• 3 zucchini, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• water, to cover
• 2 dashes Worcestershire sauce (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.