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Recipes - Greek style potato zucchini and green bean stew

Recipe Name

Greek-style potato, zucchini, and green bean stew

Submitted by Brenna
Recipe Description A great end-of-summer stew. It's traditionally eaten with chunks of feta cheese and some crusty bread. You might like to crumble a small amount of feta over the top of each serving, or leave it out altogether for those who don't eat cheese. A fresh, crusty bread to soak up this stews tasty broth is a must! To round out the meal, serve a big green salad with some chickpeas tossed in. Fresh corn on the cob is also welcome.
Quantity 8 Quantity Unit cups Servings  
Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted. Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
tablespoonolive oil
largeOnion, chopped
large (3" to 4-1/4" dia.)potatoes
cupgreen beans
large whole (3" dia)Tomatoes
cup, crumbledfeta cheese, herb and garlic
Sequence Step
1Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saut%E9 until it is golden, about 5 minutes. Add the potatoes and 1/2 cup of water. Bring to a simmer, then cook, covered, over medium heat until the potato chunks are about half-done.
2Add the green beans and another 1/2 cup water; simmer, covered, for another 5 minutes.
3Slice the zucchini in half lengthwise, then into 1/2-inch-thick chunks. Add it to the pot along with the tomatoes, and oregano. Simmer over low heat for 15 minutes, or until the vegetables are just tender.
4Stir in the fresh herbs, then season with salt and pepper. Serve in shallow bowls and pass around the optional feta cheese to sprinkle over the stew. This stew is also good served just warm rather than hot.

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