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Home -> Soups & Stuff -> Stews
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 pound boneless chuck, cubed 2 tbsp. vegetable oil 28 ounces beef broth 3/4 tsp. dried oregano 3/4 tsp. dried basil 2 tsp. worcestershire sauce 1/2 tsp. pepper 2 cups cubed potato 1 cup frozen cut green beans 1 cup sliced carrots 1 cup sliced celery 15 ounce can great northern beans, rinsed and drained 14 ounce can diced tomatoes 1 small zucchini or yellow squash, sliced
Directions
Heat oil in a large pot. Add beef and brown. Drain fat. Add broth, oregano, basil, worcestershire and pepper. Heat to a boil. Reduce heat, cover and simmer 1 hour. Stir in potatoes, green beans, carrots and celery and bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in great northern beans, tomatoes with juices and zucchini or squash. Bring to a boil. Reduce heat, cover and simmer 5 minutes just until zucchini is tender.
Serves 4 to 6.
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