Beef, Potato, Zucchini And Tomato Stew

• 8 ounces extra-lean ground beef
• 4 ounces whole onion or 3 ounces chopped, ready-cut onion (3/4 cup)
• 1 pound ripe tomatoes
• 12 ounces new potatoes
• 1 pound zucchini
• 1 tablespoon no-salt-added tomato paste
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• Few sprigs fresh basil to yield 3 tablespoons chopped

1. Heat nonstick skillet until it is hot; add beef, and saute over medium-high heat until beef browns, stirring to separate.
2. Chop whole onion, and when beef is cooked, push it to the side of the pan and saute the onion over medium heat until it softens, just a couple of minutes.
3. Wash, trim and coarsely chop tomatoes, and add to the pan.
4. Scrub potatoes, cut into 1/4-inch dice and add to pan.
5. Cover, and cook over medium-low heat.
6. Meanwhile scrub, trim and cut zucchini into 1/4-inch rounds, and add to pan along with the tomato paste with salt and pepper.
7. Wash and chop basil.
8. A couple of minutes before vegetables are tender but still firm, stir in basil and finish cooking.

extralean ground beef, onion, tomatoes, potatoes, zucchini, nosalt, salt, freshly ground black pepper, few sprigs

Taken from cooking.nytimes.com/recipes/5394 (may not work)