This stew might be delicious, but your zucchini will be mush if you follow these instructions. Add the zucchini for the last hour at most.
Pamela Fairchild <pamelafairch...@comcast.net> -----Original Message----- From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Sunday, December 10, 2017 1:58 PM To: cooking-frie...@groups.io Cc: Marilyn Pennington; cookinginthedark@acbradio.org Subject: [CnD] Mediterranean Beef Stew Mediterranean Beef Stew 2 medium-sized zucchini, cut into bite-size pieces 3/4 pound beef stew meat, cut into 1/2 inch pieces 2 (14 1/2 ounce) cans Italian style diced tomatoes, undrained 1/2 teaspoon pepper, optional 1 (2 inch) cinnamon stick or 1/4 teaspoon ground cinnamon Place zucchini in the bottom of a 3 1/2 quart slow cooker. Add beef and remaining ingredients in the order they are listed. Cover; cook on high for 3 to 5 hours, or until the meat is tender but not over-cooked. You can also cook the stew on high for 1 hour, then on low for 7 hours, or until meat is tender but not overdone. Makes 4 servings. Mama's Corner. _______________________________________________ _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
