Paleo Italian Beef Stew with Zucchini, Mushrooms, and Basil

kalynskitchen.com

Tina

2 lbs. chuck roast (after trimming) cut into cubes slightly larger than one inch

2 tsp. 3 tsp. olive oil

salt and fresh ground black pepper to season meat

2 cans (14 oz.) beef broth (Or if you have homemade beef stock, use 3.5 cups of that.)

2 cans (14.5 oz.) petite diced tomatoes with juice

1 T Italian Herb Blend

1 tsp. ground fennel seed (probably optional, but recommended)

1 large onion, chopped into ½ inch dice

1 large green pepper chopped into ½ inch dice

2 small zucchini, ends trimmed and then cut into half lengthwise and sliced into thick slices

½ lb. (or more) mushrooms, washed and cut in thick slices or half slices (I used brown Cremini mushrooms.)

3 to 4 T chopped fresh basil, chopped basil in a tube, or frozen basil

good quality balsamic vinegar to drizzle on at the table, optional

Directions at kalynskitchen.com

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