italian hunter's stew
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.
prep time
20 Min
cook time
2 Hr 30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 3 tablespoons oil
- 2 pounds beef chuck roast, boneless, cut into 2" pieces
- 1 teaspoon garlic powder
- 1 large onion, quartered
- 1 6-oz. cans tomato paste
- 1 tablespoon flour
- 1/2 teaspoon oregano, dried
- 1 tablespoon lawry's seasoned salt
- 2 16-oz. cans stewed tomatoes, undrained (14.5 oz. are ok, too)
- 1/2 cup parsley flakes, dried
- 1 cup water
- 3 medium carrots, cut into 1" slices
- 1/2 pound ziti or penne pasta
- - grated parmesan cheese, optional
How To Make italian hunter's stew
-
Step 1In 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.
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Step 2Stir 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.
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Step 3Skim 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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