Italian Hunters Stew
Meet the Cook: This is an all-time favorite because it combines the satisfying ingredients of meat and vegetables with the flavor and textures of pasta dishes. My husband is a hunter besides, so on occasion I'll use elk or venison in place of the beef. We have three daughters and three grandchildren. Plus, my husband's the oldest of 14 children. Having 30 or 40 for holiday dinners isn't uncommon! -Ann Shorey, Sutherlin, Oregon
Total TimePrep: 25 min. Cook: 2-1/2 hours
- 2 pounds beef stew meat, cut into 1-1/2-inch cubes
- 1 tablespoon all-purpose flour
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 3 large onions, quartered
- 1 cup beef broth
- 2 tablespoons seasoned salt
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary, crushed
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 1 can (6 ounces) tomato paste
- 1/2 cup minced fresh parsley
- 3 medium carrots, cut into 1-inch pieces
- 8 ounces mostaccioli or penne pasta, cooked and drained
- 1/3 cup shredded Parmesan cheese
- Toss meat with flour; brown on all sides in oil in 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary.
- Cover and simmer for 1-1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.
Nutrition Facts1-1/2 cups: 318 calories, 12g fat (4g saturated fat), 58mg cholesterol, 1240mg sodium, 30g carbohydrate (10g sugars, 4g fiber), 23g protein.
Oct 8, 2012
I left out one of the tablespoons of seasoned salt and cooked it in my slow cooker on low for 8 hours and it still turned out very rich and flavorful. A welcome change from the usual stew with potatoes.