Hamburger Stew

1. Peel and roughly chop zucchinis and onion. Peel carrots and slice into 1/2 inch rounds. Slice celery into 1/2 inch slices. Slice mushrooms. Peel plantains and cut into 1/2 inch chunks. Chop parsley.

2. Heat 2/3 of the olive oil in a stockpot or Dutch oven over medium-high heat. Add the zucchini and sauté, stirring frequently, until browned and soft, 8-10 minutes.

3. Transfer zucchini to a blender and pour in the stock. Blend on high until completely smooth. 1-2 minutes. Set aside.

4. Add remaining olive oil to the pot. Add the onion, carrots, and celery and sauté, stirring frequently, until the onion is starting to caramelize, 7-8 minutes.

5. Add ground beef, bay leaf, rosemary, and thyme to the vegetables, breaking up the meat with a spoon or spatula. Season with salt and pepper.

6. Brown meat, stirring infrequently to avoid breaking it up too much, 8-10 minutes.

7. Add mushrooms, plantains, and zucchini puree to the pot and bring to a simmer.

8. Reduce the heat to medium-low and cook, uncovered, for 20 minutes, stirring occasionally. Taste for seasoning and add more salt, if desired.

9. Remove thyme and rosemary stems and the bay leaf before serving. Garnish with parsley, if desired.