Italian Beef Stew
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 2 servings.
Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube 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.
Ingredients
-
3/4 pound beef cube 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
-
1.
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.
-
2.
Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts
1-3/4 cups: 360 calories, 6g fat (2g saturated fat), 96mg cholesterol, 784mg sodium, 32g carbohydrate (9g sugars, 6g fiber), 44g protein.
© 2024 RDA Enthusiast Brands, LLC