Saturday, October 22, 2011

Italian Hunter's Stew

2 lbs lean beef stew meat, cut into 1 ½” cubes
1 T flour
3 T cooking oil
2 garlic cloves, minced
3 lg onions, quartered
1 c beef broth
2 T seasoned salt
1 t chili powder
1 t dried oregano
1 t dried rosemary
2 cans (14 ½ oz each) Italian stewed tomatoes
1 can (6 oz) tomato paste
½ c minced fresh parsley (you can use dried)
3 med carrots, cut into 1” pieces
8 oz mostaccioli or penne pasta, cooked and drained
1/3 c shredded parmesan cheese

Toss meat with flour; brown on all sides in oil in a 5 qt dutch oven.  Add garlic and onions; sauté until tender.  Stir in broth, seasoned salt, chili powder, oregano and rosemary.  Cover and simmer for 1 ½ hours.  Add tomatoes, tomato paste, parsley and carrots.  Cover and simmer for 1 hour or until meat and carrots are tender.  Stir in maraconi; heat through.  Sprinkle with cheese (I do that in each individual bowl, not in the big pot).  Yield 8-10 servings


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