• 1 1/2 pounds

  beef stew meat, trimmed and cut into 1-inch cubes

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• 1 tablespoon

  olive oil

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• 2 

  medium onions, cut into wedges

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• 3 

  medium carrots, cut into 1/2-inch slices

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• 1 

  14 1/2 ounce can diced tomatoes, undrained

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• 1/2 cup

  beef broth

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• 2 

  cloves garlic, minced

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• 1 1/2 teaspoons

  dried thyme, crushed

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• 1/4 teaspoon

  salt

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• 1/4 teaspoon

  black pepper

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• 1 

  medium zucchini, halved lengthwise and cut into 1/4-inch slices

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• 6 ounces

  fresh green beans, cut into 2-inch pieces (1-3/4 cups)

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•  

  Hot cooked whole wheat couscous or brown rice (optional)

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• 1 

  recipe Gremolata (see recipe below)

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• 1/4 cup

  snipped fresh parsley

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• 1 tablespoon

  finely shredded lemon peel

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• 2 

  cloves garlic, minced

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1.

In a large skillet brown meat, half at a time, in hot oil. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Add onions and carrots. In a bowl stir together the undrained tomatoes, broth, garlic, thyme, salt, and pepper. Pour over meat and vegetables.

2.

Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3.

If using low-heat setting, turn to high-heat setting. Stir in zucchini and green beans. Cover and cook for 30 minutes more. If desired, serve over hot couscous. Top each serving with Gremolata. Makes 6 servings.

Gremolata

Stir together parsley, lemon peel, and garlic.