Italian beef stew

2 lbs. chuck roast, cut into cubes
2 tsp. + 3 tsp. olive oil
salt and pepper to season meat
2 cans (14 oz.) Beef broth
29 oz can diced tomatoes with juice
1 T Italian seasoning
1 tsp. ground fennel seed (probably optional, but recommended)
1 large onion, chopped
1 large green pepper, chopped
2 small zucchini, halved lengthwise and sliced into thick slices
1/2 lb. (or more) mushrooms, washed and cut in thick slices or half slices
3-4 T chopped fresh or frozen basil
(Or Basil Pesto)
good quality balsamic vinegar to drizzle on at the table, optional

Heat the 2 tsp of olive oil in a large non-stick pan and brown the beef cubes over medium-high heat until the meat is browned on all sides. Season the meat with salt & black pepper as it cooks. Don't rush this step; browning the meat adds flavor. 

Add the browned meat to the stew pot. Add one can of beef broth to the frying pan and cook a minute, scraping to loosen the browned bits of meat that stick to the pan, then add that to the stew pot along with the other can of beef broth. Add the petite dice tomatoes with juice, Italian seasoning, and ground fennel. Stir. Turn heat to medium-low & simmer 60 minutes, or slightly longer if the meat doesn't feel tender when you pierce it with a fork.

While the stew simmers, peel and chop the onion and cut out the stem and seeds of the green pepper and chop. Cut ends off the zucchini, cut in half lengthwise, and cut into thick slices. Wipe mushrooms w/ wet paper towel and cut into thick slices or half slices.

When you're ready to finish the stew, heat 1 tsp. olive oil in the frying pan, add the onions and green peppers and cook a few minutes over medium-high heat, then add them to the stew. Heat the second teaspoon of olive oil, add the zucchini and cook until it's slightly browned on both sides, then add to stew. Then add the mushroom slices, cook until they have released their liquid and are starting to brown, then add to stew.

Simmer about 15 minutes, then add the chopped basil and cook a few minutes more. Serve hot, with good quality balsamic vinegar to drizzle on at the table if you'd like.

*Crockpot version:
Add browned meat to the crockpot. Cook 4 hrs on high or 6 hrs on low or until tender. Continue with remaining steps, cooking vegetables & adding them to crockpot. Cook a few more minutes in crockpot then stir in basil.