BONNIE'S ITALIAN STEW
Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 450 degrees F.
- For the meatballs:
- Pour the milk over bread and soak to soften.
- Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
- Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
- For the stew:
- Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
- Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
- To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.
EASY ITALIAN STEW
A recipe from Kraft Food & Family. this is a delicious stew inspired by the hearty italian flavors of minestrone.
Provided by Concoctionista
Categories Stew
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- heat dressing in saucepan on medium heat.
- add sausage and cook 8-10 minutes, stirring occasionally and breaking up sausage.
- add broth, veggies, beans and tomatoes.
- bring to boil.
- stir in macaroni.
- reduce heat to medium & simmer 8-10 minutes.
- ladle into 8 bowls and top with cheese.
Nutrition Facts : Calories 401.3, Fat 20.8, SaturatedFat 7.7, Cholesterol 43.4, Sodium 1294.7, Carbohydrate 29.9, Fiber 4.5, Sugar 3.6, Protein 23.5
EASY ITALIAN STEW
Get the dinner entrée on the table quickly with our Easy Italian Stew! Hearty sausage comes together with veggies, beans, and more in this Italian stew.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.
- Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
- Top with cheese.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 19 g
EASY ITALIAN BEEF STEW (CROCK POT)
So easy to toss into the crock pot in the morning. I cut up the meat and veggies the night before to make it even simpler. The meat gets nice and tender from the slow cooking. Great to come home to on a cold night!
Provided by KeyWee
Categories Stew
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Trim fat from roast and cut into 1" cubes.
- Layer beef, onions, and peppers in crock pot.
- Pour spaghetti sauce on top.
- Cover and cook on low 9-10 hours.
- Serve over hot cooked pasta.
Nutrition Facts : Calories 459.9, Fat 31.4, SaturatedFat 12.2, Cholesterol 104.3, Sodium 427.6, Carbohydrate 13.2, Fiber 1.3, Sugar 8.9, Protein 29.8
ITALIAN CHICKEN STEW
"My husband enjoys preparing this satisfying stew because it's so easy to make," relates Jo Calizzi, Vandergrift, Pennsylvania. "With warm Italian bread, it's a winner on a cold day."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the chicken, potatoes, red pepper and garlic in oil until chicken is no longer pink and vegetables are tender. Stir in the remaining ingredients; cook and stir until heated through.
Nutrition Facts : Calories 475 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 995mg sodium, Carbohydrate 62g carbohydrate (0 sugars, Fiber 11g fiber), Protein 31g 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
CROCK POT ITALIAN BEEF STEW
Easy, rustic Italian Beef Stew made right in your crock pot or slow cooker! Only a few minutes to prep this comforting meal.
Provided by The Mediterranean Dish
Categories Entree
Time 5h15m
Number Of Ingredients 14
Steps:
- Mix the flour and garlic powder together.
- Pat the meat dry and season with salt and pepper. Dredge the meat into the flour mixture to coat.
- In a large cast-irons skillet, heat 2 tbsp olive oil. Brown the meat deeply for about 3-4 minutes on each side; crust should form. Remove from heat.
- Now, place the browned meat in the bottom of a large crock pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon.
- Cover the crock pot and cook on high for 4 1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 minutes or so.
- Enjoy with your favorite Italian bread or even homemade challah!
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 STEW
A rustic Italian Beef Stew Recipe in red wine gravy, with mushrooms, fire roasted tomatoes carrots and potatoes. Italy in a pot!
Provided by Florentina
Categories Main Dishes
Time 2h45m
Number Of Ingredients 18
Steps:
- Preheat your oven to 350"F
- 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.
- Add the onion to the pan and saute until it starts to caramelize, about 15 minutes.
- 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.
- Add the thyme, rosemary, bay leaf and cloves to the pot together with the red wine.
- Bring everything to a gentle simmer and add the garlic cloves back to the pot. Cook for 10 minutes until the wine has reduced a little.
- Stir in the fire roasted tomatoes, sea salt and the water. Cover with a tight lid and transfer to the preheated oven for 2 hours.
- After 2 hours have passed, carefully add chopped carrots, rainbow carrots, potatoes and mushrooms to the stew, give it a gentle stir, cover and cook another 25 to 30 minutes until the potatoes and carrots are cooked through and the meat falls apart when stabbed with a fork.
- Meanwhile clean the scallions and cut them in half. Drizzle with a little bit of olive oil and a pinch of sea salt. Toss to coat and pan sear them in a cast iron skillet until nice golden charr marks form. About 3 minutes.
- Ladle the beef stew into bowls, sprinkle with the parsley and a nice drizzle of extra virgin olive oil. Divide the scallions between bowls and serve hot with lots of crusty garlic bruschetta to soak up all the gravy.
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
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- Add the oil to a Dutch over or large pot over medium heat. When hot, add the onion and cook for a few minutes or until it begins to soften. Add the garlic and cook for about 30 seconds.
- Add the tomato paste and mix it in with the other ingredients until it’s broken down. Add the tomato sauce, vegetable broth, thyme, rosemary, salt, black pepper, and red pepper. Add the potatoes and cook, covered, for about 10 minutes, or until they soften. Make sure the liquid covers the potatoes.
- Add the fish to the Dutch oven and cook, covered, until opaque and cooked through, about 5 minutes.
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