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Zucchini con Carne

 Zucchini con Carne
Living in the land of green chilies and hot peppers, my family has grown to love the flavors of the Southwest. We now have a tradition of buying 50 pounds of chilies every year and roasting them on the grill. It keeps us stocked for the year.
8-10 ServingsPrep: 10 min. Cook: 1-3/4 hours

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons vegetable oil
  • 1-1/2 cups water
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 large zucchini, cut into chunks
  • 2 cups whole kernel corn
  • 1 medium onion, cut into wedges
  • 2 cans (4 ounces each) chopped green chilies, undrained
  • Shredded Monterey Jack cheese
  • Warmed flour tortillas, optional

Directions

  • Toss beef with flour until coated. In a Dutch oven over medium heat,
  • brown beef in oil.
  • Add water, garlic, salt and pepper; bring to a boil. Reduce heat;
  • cover and simmer for 1 hour and 15 minutes or until the meat is
  • tender. Add zucchini, corn, onion and chilies; bring to a boil.
  • Reduce heat; cover and simmer for 20-30 minutes or until the
  • vegetables are tender. Sprinkle with cheese and serve with tortillas
  • if desired. Yield: 8-10 servings.

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Zucchini con Carne (continued)

Nutritional Facts: 1 serving (1 cup) equals 196 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 319 mg sodium, 17 g carbohydrate, 3 g fiber, 16 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.