Beef Stew A La Italy Recipe
Beef Stew A La Italia has a fine taste. Summertime Gazpacho gets its flavor from beef mixed with tomatoes and cheese. Summertime Gazpacho is inspired by many food joints across the world.
Ingredients
1 1/2 pounds lean beef chuck, cut into 1 inch cubes
2 teaspoons olive or vegetable oil
1 large onion, cut into thin wedges
2 garlic cloves, minced
1 can (28 ounces) plum tomatoes, undrained, coarsely chopped
1 large baking potato, peeled and cut into 3/4 inch chunks
2/3 cup PACE® Picante Sauce
1 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon salt (optional)
1 large green bell pepper, cut into 1 inch pieces
1 large zucchini, sliced 1/2 inch thick
1/4 cup (1 ounce) grated Parmesan cheese
Additional Pace® Picante Sauce (optional)
Directions
Place meat on rack of broiler pan.
Broil, 4 inches from heat, until lighdy browned on all sides.
Heat oil in large saucepan or Dutch oven over medium heat.
Add onion and garlic; cook and stir 3 minutes.
Add meat, tomatoes with juice, potato, 2/3 cup Pace® Picante Sauce, basil, oregano and, if desired, salt.
Bring to a boil.
Reduce heat to low; cover and simmer until meat is tender, about 1 hour.
Stir in green pepper and zucchini; continue to simmer until vegetables are crisp-tender, about 10 minutes.
Ladle into bowls; sprinkle with cheese.
Broil, 4 inches from heat, until lighdy browned on all sides.
Heat oil in large saucepan or Dutch oven over medium heat.
Add onion and garlic; cook and stir 3 minutes.
Add meat, tomatoes with juice, potato, 2/3 cup Pace® Picante Sauce, basil, oregano and, if desired, salt.
Bring to a boil.
Reduce heat to low; cover and simmer until meat is tender, about 1 hour.
Stir in green pepper and zucchini; continue to simmer until vegetables are crisp-tender, about 10 minutes.
Ladle into bowls; sprinkle with cheese.
