Beef Stew Weekend
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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
- Preheat the broiler.
- Place meat on rack of a broiler pan and broil 4 inches from heat until lightly browned, turning once.
- 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.
- Cover and simmer until meat is tender, about 1 hour.
- Stir in green pepper and zucchini. Continue to simmer until vegetables are crisp-tender, about 10 to 15 more minutes.
- Ladle into bowls, sprinkle with Parmesan cheese, and serve.
Serve with additional picante sauce, if desired.
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This recipe was under lock and key with our Test Kitchen supervisor for years. It was a family recipe and she finally did share it with us. So, here you go. Make sure you let us know how much you like Cold Fudge Cake in the recipe comments below.