Italian Hunter's Stew

Pam O'Connell


This was one of my favorite meals growing up. It's perfect for this time of year. It's easily doubled to feed a crowd. Everyone loves it! This is a very rustic dish and is delicious served with garlic cheese toast or crusty rolls.

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20 Min


2 Hr 30 Min


Stove Top


3 Tbsp
2 lb
beef chuck roast, boneless, cut into 2" pieces
1 tsp
garlic powder
1 large
onion, quartered
1 6-oz. can(s)
tomato paste
1 Tbsp
1/2 tsp
oregano, dried
1 Tbsp
lawry's seasoned salt
2 16-oz. can(s)
stewed tomatoes, undrained (14.5 oz. are ok, too)
1/2 c
parsley flakes, dried
1 c
3 medium
carrots, cut into 1" slices
1/2 lb
ziti or penne pasta
grated parmesan cheese, optional

Directions Step-By-Step

In a large pot or dutch oven, heat oil over medium to medium-high heat. Add meat and start to brown on all sides. After a few minutes, add the garlic powder and onion pieces sauteing well and stirring frequently until onions are softened.
Stir in tomato paste, flour, oregano, seasoned salt, tomatoes, parsley and water. Cover and simmer for 1 hour and 15 minutes over low heat; stirring occasionally.
Skim off any fat. Now add carrots and simmer, covered, 45 minutes longer. Meanwhile, cook pasta according to package directions for al dente; drain well. Add pasta to the stew when it is finished cooking. Serve with grated cheese, if desired.

About this Recipe

Course/Dish: Beef, Pasta, Beef Soups
Main Ingredient: Beef
Regional Style: Italian