ITALIAN BEEF STEW
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.
ITALIAN BEEF BARLEY STEW
With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. -Jacqueline Kloess, Iowa City, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender., Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 281 calories, Fat 9g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 636mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 6g fiber), Protein 22g protein. Diabetic Exchanges
NORTHERN ITALIAN BEEF STEW
This hearty beef and vegetable stew that can be made in the slow-cooker is a family favorite. It is also the backbone for an excellent beef soup, if you actually find yourself with leftovers.
Provided by Karen Barris Calabro
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h50m
Yield 8
Number Of Ingredients 16
Steps:
- Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
- Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
- Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
- Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
- Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.
Nutrition Facts : Calories 475.7 calories, Carbohydrate 34.4 g, Cholesterol 102 mg, Fat 10.2 g, Fiber 7.2 g, Protein 49.9 g, SaturatedFat 2.7 g, Sodium 500.5 mg, Sugar 11.3 g
SAVORY ITALIAN BEEF STEW
Steps:
- In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
- Cover and cook on low heat setting for 8 to 10 hours.
SLOW COOKER ITALIAN BEEF STEW
Best beef stew I've ever made! I apologize for the vague instructions, the ingredient amounts are approximate as well as I did this over the weekend but did not note amounts. It turned out so good I wanted to save what I did so I could make again! Chicken broth can be used instead of beef broth if desired.
Provided by Christine Foley Wanner
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk flour, onion powder, garlic powder, salt, and pepper together in a shallow bowl. Add beef to seasoned flour and toss to evenly coat; shake off any excess flour.
- Heat oil in a skillet over medium heat. Cook beef in hot oil until browned on all sides, 5 to 10 minutes. Transfer beef to slow cooker; add carrots, onion, potatoes, celery, and garlic.
- Whisk red wine, beef broth, tomato paste, and rosemary together in a bowl until smooth; pour over beef and vegetables.
- Cook on Low until beef and vegetables are tender, 4 to 6 hours.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 26.8 g, Cholesterol 74 mg, Fat 18.8 g, Fiber 3.5 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 178.4 mg, Sugar 4.3 g
SLOW-COOKER ITALIAN BEEF STEW
Give savory beef stew a Tuscan twist with Italian seasoning, cannellini beans and crushed tomatoes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 12h30m
Yield 6
Number Of Ingredients 13
Steps:
- Place beef, beef base, carrots, celery, garlic, onion, pepper, kidney beans, tomatoes and gravy in order listed in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 10 to 12 hours.
- Stir in Italian seasoning, sugar and frozen green beans. Increase heat setting to high. Cover and cook 15 minutes or until green beans are tender.
Nutrition Facts : Calories 340, Carbohydrate 41 g, Cholesterol 50 mg, Fiber 10 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 800 mg
ITALIAN BEEF STEW
From "International Beef Stews", Good Food Magazine, November 1986. This is yummy when served over some polenta with a nice Bardolino.
Provided by JackieOhNo
Categories Stew
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Soak mushrooms in 1-1/2 cups water in small bowl.
- Heat 2 T. oil in Dutch oven over medium-low heat. Add pancetta and cook, stirring frequently, until lightly crisped, about 8 minutes. Transfer to bowl with slotted spoon.
- Sprinkle beef with salt and pepper. Add 1 T. oil to Dutch oven and heat over medium-high heat. Saute beef in batches in oil until browned on all sides, about 5 minutes each batch. Transfer to bowl with pancetta.
- Drain mushrooms, reserving soaking liquid. Rinse mushrooms thoroughly, then coarsely chop. Strain soaking liquid through fine sieve or doubled cheesecloth; there should be about 3/4 cup.
- Add remaining 1 T. oil to Dutch oven and heat over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add reserved mushroom liquid and the wine. Increase heat to medium-high and boil 3 minutes. Stir in tomatoes, rosemary, mushrooms, beef, and pancetta. Bake covered until beef is tender, about 1-1/2 hours. Taste and adjust seasonings. Stir in parsley.
Nutrition Facts : Calories 500, Fat 30.6, SaturatedFat 8.4, Cholesterol 74.8, Sodium 113.5, Carbohydrate 13.7, Fiber 2.5, Sugar 5.6, Protein 37
ITALIAN-STYLE BEEF STEW
An easy, superhealthy stew full of vitamin C
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.
Nutrition Facts : Calories 225 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 0.87 milligram of sodium
ITALIAN BEEF TORTELLINI STEW
This is my first completely original recipe-and it turned out to be awesome! It's a hefty, rich stew, full of veggies, tender beef, a splash of red wine and simply wonderful flavors. -Tammy Munyon, Wichita, Kansas
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 16
Steps:
- In a large shallow dish, combine flour and 1/2 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. Shake off excess., In a Dutch oven, brown beef in 2 tablespoon oil; drain. Remove and set aside. In the same pan, saute the zucchini, onion, celery and carrots in remaining oil until tender. Add the garlic, oregano, basil and marjoram; cook 1 minute longer., Add wine, stirring to loosen browned bits from pan. Return beef to pan; add the tomatoes, broth, sugar and remaining pepper. Bring to a boil. Reduce heat; cover and simmer until beef is tender, 1-1/2 hours. Add tortellini and spinach. Return to a boil. Cook, uncovered, until tortellini are tender, 7-9 minutes.
Nutrition Facts : Calories 416 calories, Fat 16g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 642mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 7g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN BEEF STEW
Recipe taken in the issue for the Crockpot in the Coup de Pouce. I tried this recipe without fennel and basil and we liked it :)
Provided by Boomette
Categories Stew
Time 8h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat oil at medium-high heat. Add beef cubes in many batches, and brown. Put beef cubes in crockpot.
- Deglaze the skillet. Add onions, garlic and cook 5 minutes or until soften. Add beef stock, wine, tomato paste, tapioca, rosemary and pepper. Bring to boil. Pour mixture in crockpot, add potatoes, carrots, fennel and stir. Cover and cook at low heat 8 to 10 hours.
- When ready to serve, add basil and stir.
Nutrition Facts : Calories 166.7, Fat 2.9, SaturatedFat 0.5, Sodium 540.8, Carbohydrate 26.2, Fiber 4.4, Sugar 10, Protein 4.2
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ITALIAN BEEF STEW RECIPE • CIAOFLORENTINA
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5/5 (11)Category Main DishesCuisine ItalianTotal Time 2 hrs 45 mins
- In a large cast iron dutch oven add a lug of olive oil and sear the garlic cloves until golden all over. Transfer to a plate.
- Then add the beef cubes to the pot with the onions and sprinkle with the flour over the top. Toss to coat well all over and cook for a few minutes.
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5/5 (37)Total Time 2 hrs 40 minsServings 8Calories 334 per serving
- Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
- Add 1 tablespoon oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt and pepper; dredge in flour. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
- Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt, basil, and parsley.
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