Last nights succulence begins with fresh garden goodies like cherry tomatoes, basil, zucchini and chrisp green beans. It's hard to keep up sometimes when the veggies start coming in and, take one long weekend away and you have some catching up to do. There is only so much you can give to the neighbors, freeze and can. If you are so inclined to do any of the above. However, there is nothing quiet like a green been and garden veggie stew with beef or chicken. Last night I combined pot roast cubes up to stew sized pieces, added an organic tomato sauce and slow cooked with all of that which was freshly pick from the garden. So satisfying and a bit hardy and perfect for the approaching fall season. If you like a little heat in your stew, add some fresh chopped jalapeño or red pepper.
What you'll need:
1Large bag of fresh green beans, or a bundle from your garden
1 pint sized pile of cherry tomatoes
1 medium zucchini quartered up
1 medium onion diced
1 jar organic tomato sauce or marinara
2 cloves garlic
1 bundle of basil
Steak seasoning (I like McCormicks steak seasonings)
Salt and pepper to taste.
Grated Parmesan, Romano or both
In a Dutch oven or deep large sauce pan, brown the meat chunks, add the onion and garlic chopped, sauté for about 3 minutes on a medium high to high heat, add all of the vegetables plus the tomato sauce and bring to a boil. Then, reduce the heat to a medium simmer for about 45 or until meat is a desired tenderness. Then add your grated cheese and stir. Carful to watch the pot and stir on occasion to avoid burning on the bottom. Serve in deep soup bowls and top again with grated cheese. Goes amazingly well with a crusty french bread or baked garlic bread.
Green Been Garden Veggie Beef Stew