Italian Beef Stew Recipe

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Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cubed steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.

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Italian Beef Stew Recipe

Prep: 20 min. Cook: 1 hour

Yield: 2 Servings

20 60 80

Ingredients

3/4 pound beef cubed steak, chopped
1 cup water
1 can (8 ounces) tomato sauce
1 small potato, peeled and cubed
1/2 cup sliced fresh carrot
1/2 small onion, cut into thin wedges
1/2 small sweet red pepper, chopped
1 tablespoon onion soup mix
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup frozen peas

Directions

In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
Stir in peas; simmer 5-10 minutes longer or until vegetables are tender. Yield: 2 servings.

Nutritional Facts 1-3/4 cups (prepared with reduced-sodium soup mix) equals 360 calories, 6 g fat (2 g saturated fat), 96 mg cholesterol, 784 mg sodium, 32 g carbohydrate, 6 g fiber, 44 g protein.

Originally published as Italian Beef Stew in Cooking for 2 Fall 2007, p6

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Italian Beef Stew

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Reviewed on Aug. 24, 2011 by cambria23

This recipe is wonderful! My boyfriend, who normally doesn't like anything but chicken, absolutely loved it and insists that I make it again. It's very simple and budget-friendly as well.