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Beef Stew Weekend

(2 Votes)
1 Hr 30 Min

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.

What You'll Need:
  • 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 baking 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
What To Do:
  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.



Serve with additional picante sauce, if desired.

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