Italian Beef Stew
By dorchuk
Rate this recipe
4.6/5
(13 Votes)
Ingredients
- 2 lbs stew beef cut into chunks
- 1 28 ounce can whole tomatoes put in food processor pulse till chunky
- 1 small can of tomato sauce 4 oz
- 2 tablespoons tomato paste
- 3 cloves minced garlic
- 2 zucchini's chopped in chunks
- 2 cups peas
- 2 large chopped bell peppers
- 1 medium onion chopped fine
- 1 cup sliced mushrooms
- 4 potatoes peeled and cubed
- Other options would be: celery, corn, and finger carrots
- olive oil
- 1/4 cup white Chablis wine
Details
Preparation
Step 1
In a large saucepan add 3 tablespoons olive oil saute meat 4 minutes on each side. Add tomato paste onion and garlic saute 2 minutes. Add peppers, saute till soft around 3 more minutes. Add all the rest of the tomatoes, zucchini, peas, potatoes and any other vegetables of choice, then add these herbs 1/2 teaspoon each of dried parsley, oregano, basil, salt and pepper to taste. I also add a dash of cayenne pepper or red pepper flakes for heat. Cook for around an 2 hours on low adding white wine 1/2 hour before this is done. Serve with crusty Ciabatta bread.
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