Easy Salsibury Steak Stew

 HAPPY FEBRUARY FOLKS!

This is a wonderful, hearty stew. It is filling enough to make a meal, and it's good for you too!

INGREDIENTS:

1 pound lean ground beef (90% lean) 

1 tablespoon olive oil 

1 small yellow summer squash, chopped 

1 small zucchini, chopped 

1 small sweet red pepper, chopped 

2 cans (15 ounces each) diced tomatoes 

1 cup water 

1 teaspoon salt

 1/4 teaspoon pepper 

3 tablespoons minced fresh cilantro 

Reduced-fat sour cream, optional

 

DIRECTIONS:

In a large saucepan, cook beef over medium-high heat until no longer pink, 5-7 minutes; crumble meat; drain. Remove from pan; set aside. 

In the same saucepan, add oil, squash, zucchini and red pepper; cook and stir until vegetables are crisp-tender, 5-7 minutes. Add beef, tomatoes, water, salt and pepper; bring to a boil. Reduce to a simmer; cook, stirring occasionally, until vegetables are tender, 5-8 minutes. Stir in cilantro just before serving. If desired, top with sour cream.

Don't Sweat the Technique-

This dish is a cross between a brothy soup and a chunky stew. It's hearty but feels super fresh with all the veggies. 

If you're not a fan of cilantro, add some parsley. Chopped fresh chives would also make a flavorful addition.

ENJOY!