Zucchini Stew With Fresh Tomato Sauce (Crock Pot)
August 15, 2012
Categories: Fresh Tomatoes, Dinner, Main Dish, Soups/Stews, Beef, Ground Beef, Fruit, Tomato, Vegetables, Budget-Friendly, Cooking For A Crowd, Freezer (OAMC), Make-Ahead, Fall/Autumn, Father's Day, Kwanzaa, Winter, Dutch Oven, Slow Cooker, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Zucchini more
"Good recipe to use up those 'zukes that got too big in the garden. If you don't have time to make the fresh tomato sauce, I think about 3 cups of any tomato product will fit the bill. Oh, and don't skimp on the Sockarooni ;-)"
- Serving Size: 1 (634.3 g)
- Calories 284.1
- Total Fat - 7.8 g
- Saturated Fat - 1.6 g
- Cholesterol - 72.3 mg
- Sodium - 670.2 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 6.2 g
- Sugars - 16.2 g
- Protein - 29.5 g
- Calcium - 91.3 mg
- Iron - 5.1 mg
- Vitamin C - 55.6 mg
- Thiamin - 0.2 mg
To make fresh tomato sauce, start by sautéing 1/2 of one onion in 1 tablespoon olive oil until soft.
Add tomatoes and break up with a spatula. When they start to cook down a little, add one cup of broth, the cup of V8 and a bay leaf. ...and a few shakes of Italian seasoning for good measure. (Not much, there is plenty of flavor in the Sockarooni)
Bring to a boil, stirring. Turn down sauce to a simmer, and start browning the ground meat
In a big frying pan or Dutch oven, sauté the rest of the onions in the last tbsp of olive oil.
When onions start to get soft, add ground meat and shredded carrots. Continue cooking until meat is no longer pink.
By now the tomato sauce should be about done. Remove the bay leaf and toss into the crock pot along with the second bay leaf.
Add the optional 4 ounces of wine to tomatoes at this point. I have no idea why. All I had was Port and threw it in anyway... I liked it! Simmer a few more minutes to evaporate alcohol.
Drain meat mixture if necessary. Dump this into the crock pot with the jar of Sockarooni.
Use a food mill or like instrument to grind tomato mixture into sauce right into the pot.
Mix well. If you would like this to be a juicy soup, add the last cup of broth. Keep in mind the zucchinis will release water as they cook down.
If you would like it as a thick stew, cover the pot as-is and cook on low for 6-7 hours.
Be sure to remove bay leaves before serving. Don't they always end up in DH's bowl? haha!
Tips & Variations
No special items needed.