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Beef Stew A La Italy Recipe
|Lean beef chuck||1 1⁄2 Pound, cut into 1 inch cubes|
|Vegetable oil/Olive oil||2 Teaspoon|
|Onion||1 Large, cut into thin wedges|
|Garlic||2 Clove (10 gm), minced|
|Canned plum tomatoes||28 Ounce, undrained and coarsely chopped (1 Can)|
|Baking potato||1 Large, peeled and cut into 3/4 inch chunks|
|Picante sauce||2⁄3 Cup (10.67 tbs) (Pace Brand)|
|Dried basil leaves||1 Teaspoon, crushed|
|Dried oregano leaves||1⁄2 Teaspoon, crushed|
|Green bell pepper||1 Large, cut into 1 inch pieces|
|Zucchini||1 Large, sliced 1/2 inch thick|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
Serving size: Complete recipe
Calories 2563 Calories from Fat 1278
% Daily Value*
Total Fat 142 g218.7%
Saturated Fat 56 g280.1%
Trans Fat 0 g
Cholesterol 474 mg
Sodium 5017.9 mg209.1%
Total Carbohydrates 153 g51%
Dietary Fiber 24.8 g99%
Sugars 54.9 g
Protein 164 g328.4%
Vitamin A 152.4% Vitamin C 587.2%
Calcium 89.3% Iron 108.5%
*Based on a 2000 Calorie diet
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.