Inspired on a night when I had a bunch of stew beef thawed, and some zucchini zoodles thawed, and was trying to think what to do with them together. Took me a couple minutes, then came up with this.

Ingredients

• 1 pound stew beef, cut into 1 inch cubes
• 2 tablespoons olive oil
• salt
• pepper
• garlic powder
• 1 large vidalia onion, peeled and sliced
• 8 ounces mushrooms, washed and sliced, with stems
• 2 tablespoons garlic, minced
• 1/4 cup red wine
• Penzey’s Tuscan Sunset spice mix (see note)
• 2 pounds zucchini zoodles, thawed if frozen (see note)
• 3-4 tablespoons vegan sour cream

Direcctions

1. Salt, pepper, and garlic powder the beef cubes thoroughly after prepping them.
2. Heat a large skillet, add the olive oil.
3. Add the beef to the skillet.
4. Sear all the sides of the beef, then turn the heat down to low and simmner covered for 2 to 3 minutes.
5. Remove the beef and set aside. (Don’t overcook the meat!)
6. Raise the heat and add the onions, mushrooms, and mince garlic, stirring a bit.
7. Lower the heat and put the lid back on the skillet and let cook down for a few minutes.
8. Add in the herb mix and red wine, stir and re-cover.
9. Add in the zoodles, stir everything up, and re-cover.
10. Add in the vegan sour cream and stir, mixing and heating through thoroughly.
11. Cover and let simmer.
12. Cut the beef into smaller bites, maybe 1/2 inch cubes, and add to skillet, stir in well and re-heat the beef.

Notes

First time I used one 12 ounce package of frozen zoodles and it was a ridiculously small amount. At least 2 12-ounce packages, but why not just go for 3? Or use a pound of fresh zoodles.

Penzey’s is a great brand for spices, but of course you can roll your own here. According the web site, Tuscan Sunset is hand-mixed from basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise. It’s a very pleasant blend, and goes quite a long way. Be gentle with it here, but do find out how much is to your taste.