Savory Italian Stew Food

SAVORY ITALIAN BEEF STEW

Steps:

• In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
• Cover and cook on low heat setting for 8 to 10 hours.

SAVORY ITALIAN STEW

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with cheese.

NORTHERN ITALIAN BEEF STEW

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.

SAVORY BEEF STEW

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

FAVORITE ITALIAN SAUSAGE STEW

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.

PEASANT PASTA STEW

Steps:

• In a Dutch oven or soup kettle, combine the broth, celery, carrots and onion. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until vegetables are crisp-tender. Stir in the V8 juice, tomatoes, tomato paste, oregano, pepper and garlic powder. Cover and simmer for 40-45 minutes., Meanwhile, in a skillet, cook pork over medium heat until no longer pink; drain. Add meat and beans to soup; cover and simmer 30-45 minutes longer or until heated through. Stir in pasta just before serving. Sprinkle with Parmesan cheese.

SAVORY VEGETABLE BEEF STEW

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.