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 | ||
| Garlic | 2 Clove (5gm), minced | |
| Plum tomatoes | 1 Can (10oz), undrained | |
| 1 large baking potato, peeled and cut into 3/4 inch chunks | ||
| 2/3 cup PACE® Picante Sauce | ||
| Dried basil leaves | 1 Teaspoon, crushed | |
| Oregano leaves | 1/2 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| 1 large green bell pepper, cut into 1 inch pieces | ||
| 1 large zucchini, sliced 1/2 inch thick | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
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.
Chef
