Beef Stew Weekend

In the Midwest, it's almost a rule to serve this regularly ('cause nothing warms us like beef stew at the end of a long, cold day). This recipe is great for doubling, too, since it's even better when it's rewarmed.

Serves: 4

Cooking Time: 1 hr 30 min

Ingredients

• 1 1/2 pounds lean beef chuck, cut into 1-inch cubes
• 2 teaspoons olive or vegetable oil
• 1 large onion, cut into thin wedges
• 2 garlic cloves, minced
• 1 (28-ounce) can plum tomatoes, undrained, coarsely chopped
• 1 large aking potato, peeled and cut into 3/4-inch chunks
• 2/3 cup mild picante sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt (optional)
• 1 large green bell pepper, coarsely chopped
• 1 large zucchini, sliced into 1-inch-thick rounds
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat the broiler.
    
2. Place meat on rack of a broiler pan and broil 4 inches from heat until lightly browned, turning once.
    
3. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic, and cook 3 minutes. Add browned meat, tomatoes, potato, picante sauce, basil, oregano, and salt. Bring to a boil then reduce heat to low.
    
4. Cover and simmer until meat is tender, about 1 hour.
    
5. Stir in green pepper and zucchini. Continue to simmer until vegetables are crisp-tender, about 10 to 15 more minutes.
    
6. Ladle into bowls, sprinkle with Parmesan cheese, and serve.
    

Note

Serve with additional picante sauce, if desired.