Saturday, March 2, 2013

Old Fashioned Easy Italian Beef Stew

I love stew when it cold out. It just has a way of making me warm and satisfied when eating a hot meal. Sometimes nothing else works better than a good homemade pot of stew other than soup on those blustery cold days. This is an easy throw together stew that does the trick!  Mom made this once a week in the winter months, I never forget the tender chunks of meat and wonderful sauce to sop up the bread!

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

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.

+claudia lamascolo  Author
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