Recipe - Beef Stew With Zucchini

2 pound Boneless chuck or beef stew;
cut 1One half cubes
1 tablespoon Vegetable oil
2 teaspoon Salt
One fourth teaspoon Pepper
1 md Onion; slice
One half cup Water
One fourth teaspoon Marjoram
1 md Green pepper; cut or sliced up
1 Bay leaf
2 lg Ribs celery; cut 2 pcs
6 md Potatoes; peel, quarter
2 small Zucchini or other squash;
unpeeled, cut 1 slices
2 tablespoon Allpurpose flour

In a large skillet over medium heat, thoroughly brown the meat in the oil.
Sprinkle half the salt and pepper over the meat. Lift the meat into a bowl.
Saute the onion in the skillet until transparent and lift out into the
crockpot. In the same skillet swirl the water, scraping up the juices, then
turn the liquid into the crockpot. Add the marjoram, green pepper, bay
leaft, celery, potatoes and zucchini. Sprinkle the rest of the salt and
pepper. Place the meat on top and cook on low for 8 to 10 hours. Before
serving, remove the meat and veggies to a platter and keep warm. Skim 2 tb
fat from the top of the liquid and heat in a skillet. Stir the flour and
heat rapidly to make a smooth sauce. Simmer until the sauce is as thick as
whipped cream, then pour over the meat and veggies.
Posted to MMRecipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998