Italian Beef Stew

By dorchuk

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

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.