Stew 2

8 oz boneless stew meat (lamb or beef)
1/3 cup chopped onion
1 small garlic, minced
1/3 cup beef broth*
1 can (8 oz) tomatoes, chopped (1 cup)
1/2 tsp marjoram leaves
1/2 tsp salt
Dash of ground black pepper
2/3 cup sliced celery
8 oz zucchini, sliced (about 1-3/4 cups)
1 cup hot cooked rice

*Or use beef bouillon cube or powder dissolved in 1/3 cup water.

Brown meat in a greased saucepan. Add onion, garlic, broth, tomatoes, and seasonings. Bring to a boil. Cover, reduce the heat, and simmer 45 minutes or until meat is tender. Add celery and zucchini; replace cover and continue cooking about 10 minutes or until vegetables are tender. Serve meat mixture in soup bowls. Top each with a mound of fluffy rice (about 1/2 cup). Sprinkle with grated Parmesan cheese, if desired.

Makes 2 servings.

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Cajun Country -- New Iberia, Louisiana