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Italian Beef Stew

 Italian Beef Stew
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.
2 ServingsPrep: 20 min. Cook: 1 hour

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.

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Italian Beef Stew (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.