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4 servings, 1-3/4 cups (425 mL) each
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The flavour of this satisfying stew improves when made ahead of time. Cook as directed; cool, then refrigerate up to 24 hours. Reheat just before serving.
Serve with hot cooked brown rice.
Toss meat with flour until evenly coated. Heat 1 tsp. oil in Dutch oven or large deep skillet on medium heat. Add half the meat; cook 5 min. or until evenly browned, stirring occasionally. Transfer meat to large bowl. Repeat with additional 1 tsp. oil and remaining meat. Add to meat in bowl. Add dressing to pan with onions and garlic; cook and stir on medium heat 4 to 5 min. or until onions are crisp-tender. Stir in broth; cook 2 min., stirring frequently to scrape browned bits from bottom of pan. Add tomatoes and meat; stir. Cover; simmer on medium-low heat 1-1/2-hours or until meat is tender. Stir in potatoes and zucchini; simmer, covered, 30 min. or until potatoes are tender. Stir in basil; cook 1 min.
The sweet potatoes per serving in this flavourful stew recipe provide an excellent source of both vitamins A and C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.