Italian Hunter's Stew

Pam O'Connell

By
@pammyrae62

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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Serves:

4-6

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

3 Tbsp
oil
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
flour
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
water
3 medium
carrots, cut into 1" slices
1/2 lb
ziti or penne pasta
grated parmesan cheese, optional

Directions Step-By-Step

1
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.
2
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.
3
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