This recipe is not original, rather its a stripped down version of many others.
Ingredients:
2 lb of cubed beef
4-8 zucchinis, depending on size
3-4 large carrots
optional rosemary
Heat up oil in the casserole dish, add salt and any spices which you tolerate (rosemary). Add meat and cook it for about 2-3 minutes on high, until it is lightly browned on all sides. You might want to brown the meat in batches.
Once all browned put all the meat back in the dish, add some water if the meat did not produce enough itself, and cook for about 10 minutes on medium with lid closed.
Cut carrots and zucchinis into large enough parts, so that they will not fall apart after being cooked for a while. Add everything to the dish and mix well with meat. Add more water is there does not seem enough, remember that zucchinis will produce more water, add more salt. Keep on medium until the water starts to boil, reduce to minimum. Cook with lid closed for about 1 - 1.5 hours, until the meat becomes very tender. Check the amount liquid regularly and rotate the content a few times.
Taste index, out of 5: 4
Heartburn safe index, out of 5: 4
