Ingredients
1
lb. ground beef
1/2
teaspoon salt
1/4
teaspoon pepper
3
carrots, cut into 1/2-inch pieces
2
medium potatoes, cut into 3/4-inch chunks
1
medium onion, cut into 8 wedges
1
(14 1/2-oz.) can ready-to-serve beef broth
1
medium zucchini, sliced
1
(14.5-oz.) can diced tomatoes, undrained
1
(6-oz.) jar sliced mushrooms, drained
1/2
teaspoon dried thyme leaves
1
tablespoon Worcestershire sauce
1/4
cup water
2
tablespoons all-purpose flour
Preparation
In Dutch oven or large saucepan, combine ground beef, salt and pepper; cook over medium-high heat until beef is browned and thoroughly cooked. Drain.
Add carrots, potatoes, onion and broth. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until vegetables are almost tender.
Stir in zucchini, tomatoes, mushrooms, thyme and Worcestershire sauce. Cook 5 to 10 minutes or until zucchini is tender.
In small jar with tight-fitting lid, combine water and flour; shake well to blend. Gradually add to stew, stirring constantly; cook and stir until bubbly and thickened.
