Recipe: Hearty Beef Stew

As back-to-school season begins and the weather cools down, you’ll want something warm and simple for dinner. Why not try a hearty beef stew you can pair with thick slices of bread or crusty rolls? Here’s what you need:

• 1 medium yellow onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 2 medium carrots, sliced
• 1 medium zucchini, sliced
• 1 1/2-lb. beef top round roast
• cooking spray
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 2/3 cup unsalted beef stock
• 1 (14.5-oz) can diced no-salt-added tomatoes (undrained)

Chop onion, garlic and thyme. Peel carrots, if desired; slice carrots and zucchini into one-inch pieces. Cut beef into one-inch pieces.

Preheat large stock pot on medium-high two to three minutes. Coat beef with spray; season with salt and pepper. Place beef in pan; cook one to two minutes on all sides to brown meat. Remove beef from pan.

Coat onions, carrots and garlic with spray and add to pan; cook three to four minutes or until lightly browned.

Reduce heat to low; return beef to pot. Add broth, tomatoes, and thyme, then cover; simmer one-and-a-half to two hours or until beef is tender.

Stir in zucchini; cook four to five more minutes or until zucchini is tender. Serve. Makes four servings.