italian hunter's stew
(2 ratings)
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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(2 ratings)
yield
4 -6
prep time
20 Min
cook time
2 Hr 30 Min
method
Stove Top
Ingredients For italian hunter's stew
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3 Tbspoil
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2 lbbeef chuck roast, boneless, cut into 2" pieces
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1 tspgarlic powder
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1 lgonion, quartered
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1 6-oz. cantomato paste
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1 Tbspflour
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1/2 tsporegano, dried
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1 Tbsplawry's seasoned salt
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2 16-oz. canstewed tomatoes, undrained (14.5 oz. are ok, too)
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1/2 cparsley flakes, dried
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1 cwater
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3 mdcarrots, cut into 1" slices
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1/2 lbziti or penne pasta
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grated parmesan cheese, optional
How To Make italian hunter's stew
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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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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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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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