This is a stew that my late Mom would make us kids when we were growing up. It will warm your heart. Back then, we didn't have slow cookers but I remember Mom over the stove making a delicious meal, and it was her stew that had gotten us to eat. It was made up all fresh and I still remember the recipe and last Sunday, March 17th, 2013, I made it for the first time in 24 years. It came out so well. My husband enjoyed it and it was a winner. He asked what maekes it so good?" I told him its all fresh and season good. He smiled,well its really good. You have to make it often.
Notes from the Test Kitchen:
Such a hearty dish! This is a meal in itself... and it takes me back to the days of cooking for lots of hungry farm hands at my grandfather's place. They would have just loved this!
4 to 5
redskin potatoes cut in quarters
red or spanish onions diced
carrots, clean and wash, cut in slices or 1/2" thick
clean and wash all vegetables. Begin to cut and dice turnips, onions, celery, potatoes, green and red pepper, put aside. Clean and soak beef chunks in water with a 1 to 2 cups of White Vinger, for about 20 mins. Afterwards, fry the beef chunks into a 10' skillet, to medium cook, with a tablespoon of olive oil or more, till medium rare cook. Add salt and pepper to taste along with garlic powder sprinkle. Then put this first into the slow cooker, then diced up fresh garlic, and place in the slow cooker, add all your diced vegetables along with the the seasons, add tomato sauce, then mix well...then add tomato paste and mix well. Add your Bay leaf to it along with a 1/3 cup of olive oil extra virgin. add the semi cook Italian sweet sausage. Slow cook the stew for 3-5 hous in your crock pot.
This Italian Stew recipe can be served with a large salad of any kind, along with Italian bread that gives the finishing touches of the meal. Enjoy!