Real Recipes From Real Home Cooks ®

italian hunter's stew

(2 ratings)
Recipe by
Pam O'Connell
Greece, NY

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.

(2 ratings)
yield 4 -6
prep time 20 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For italian hunter's stew

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

How To Make italian hunter's stew

  • 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.

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