Beef stew made with zucchini, garlic, onions, fire roasted tomatoes, fresh rosemary, horseradish and red wine is unbelievably delicious.
Cut the meat into 2-inch to 3-inch pieces, season them with Kosher salt and fresh ground black pepper; then add them to a Dutch oven or large pot that has been heated with the oil.
Lightly brown the meat on all sides for about 5-6 minutes; then add your zucchini, garlic, onions, and rosemary. Cook for another 1-2 minutes until the vegetables start to soften; then add flour to coat the meat and vegetables.
Add the diced tomatoes, horseradish, beef broth and red wine; mix well. Partially cover the pot with a lid, reduce heat to low and allow stew to simmer for 1 to 1 1/2 hours; stirring occasionally until the meat is fork tender. Season with salt and pepper as desired.
*If you like potatoes in your stew like my family does, peel 1-2 medium size potatoes and cut them into large pieces; then add them to the stew 30 minutes before you plan on eating.