Italian Beef Stew
GETTING STEWEDThis Italian beef stew recipe is just unbelievable. I made this recipe the other day and for some reason it turned out better than the last time I made it.
I'm thinking it was the wine. Not the wine I drank but the wine I added. It was the first time I made this Italian beef stew using red wine and it made a world of difference.
I bought a great loaf of Italian bread and finished the wine I used in the stew. It was the best.
I'm sure this recipe will get you the most. INGREDIENTS 2 pounds of stew meat already cut up into chunks1 cup of flour2 15oz cans of diced tomatoes2 15oz cans of tomato sauce1 cup of water or enough to cover vegetables1/2 cup of dry red wine or a little more depending on taste2 green bell pepper cut in large chunks2 onions cut in half and sliced5 carrots peeled and cut into circles1 large zucchini sliced into circles1/2 pound of fresh green beans4 stalks of celery sliced in small pieces5 small baking potatoes cut into pieces4 cloves of garlic crushed2 Tbls of dried oregano1/4 cup of extra virgin olive oil1 Tbls fresh ground black pepper1 tsp saltPREPARATION Trim the fat off the meatDredge meat in flour and shake off any excess.Refrigerate until ready to use.Slice an dice all your vegetables.In a large brown the meat in oil stirring so it doesn't stick to much.Add garlic,oregano and salt and pepper and stir some more.Add wine and let simmer for about ten minutes and keep on stirring.Add all the vegetable and stir. I think you get the idea about stirring by now.Add tomatoes, tomato sauce and water so the vegetables are covered and stir.Simmer about 1 hour and a half coveredServe in a nice bowl and don't forget the bread and the wine. Enjoy!
Don't forget to click on the logo below and subscribe to my
NEW NEWSLETTER
That's a discovery! That's Italian! That's
Great Chicago Italian Recipes.com
Leave Italian Beef Stew and Return to Home Sweet Home
|
