Tarragon Beef Over Zucchini Strips

This is one that Beulah reminded me of and suggested I share it. It is from an old paperback Pillsbury book. It has strips of zucchini and carrots instead of pasta. A nice change!

1/4 lb stew meat cut into 3/4" cubes
1 garlic clove, minced
2 tsp sugar
1 cup of beef broth (canned)
1/4 to 1/2 tsp tarragon
1/4 cup wine vinegar
1 cup sliced carrots
1/4 cup of beef broth
1/4 cup sliced green onions
2 to 4 medium zucchini, cut into long thin strips

In large saucepan, brown meat with garlic in oil. Stir in sugar, tarragon, 1 cup of broth, and vinegar; cover and simmer 1 hour . Add carrots cover and continue cooking for 15 minutes. You could put it in a crock pot set on low 4-6 hours, but you will want to add the carrots first and the meat on the top. Before serving, put 1 Tbsp cornstarch into the 1/4 cup of broth left in the can (or water). Stir them together and stir them into the meat mixture to thicken. Nuke the zucchini in the microwave for a couple minutes until they start to get soft. Spoon zucchini onto a platter or shallow serving bowl, then spoon contents of crockpot or baking dish and garnish with the sliced onions.
Makes 4 servings (with 4 zucchini)