Country Italian Stew Recipe
Ingredients
| Oil | 1 Tablespoon | |
| 1/2 pound beef cubes | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| 1 envelope Lipton Onion or Beefy Mushroom Soup Mix | ||
| Water | 3 Cup (16 tbs) | |
| Oregano | 1/4 Teaspoon | |
| Onion | 1 Medium, cut in to chunks | |
| 1 large stalk celery, cut into 1-inch pieces | ||
| Carrot | 1/2 Cup (16 tbs), sliced | |
| Green beans | 1 Cup (16 tbs), sliced | |
| Chickpeas | 1 Can (10oz), drained | |
| Zucchini | 1/2 Cup (16 tbs), sliced | |
| Elbow macaroni | 1/4 Cup (16 tbs), uncooked | |
Directions
MAKING
1. In a large Dutch oven or stock pot, heat the oil over a medium flame.
2. When the oil is hot but not smoking, add the beef cubes and sauté till well browned on all sides.
3. To the beef, add the tomatoes, soup mix, water and oregano. Stir to blend well.
4. Reduce the flame and simmer the soup for 30 minutes, stirring occasionally.
5. Further add diced onion, celery pieces, carrot and bean slices.
6. Continue simmering for another 30 minutes, stirring often until the vegetables are almost cooked.
7. Finally add the garbanzos, sliced zucchini and macaroni and simmer for 15 minutes till macaroni is cooked and vegetables are tender. Check meat for doneness as well.
8. Taste the soup for seasoning and adjust to your liking.
SERVING
9. Dish the soup into a large tureen or ladle into individual deep dish soup plates.
10. Garnish the soup with grated Parmesan cheese if you like.
11. Serve the soup with ciabata or crusty bread if desired.
1. In a large Dutch oven or stock pot, heat the oil over a medium flame.
2. When the oil is hot but not smoking, add the beef cubes and sauté till well browned on all sides.
3. To the beef, add the tomatoes, soup mix, water and oregano. Stir to blend well.
4. Reduce the flame and simmer the soup for 30 minutes, stirring occasionally.
5. Further add diced onion, celery pieces, carrot and bean slices.
6. Continue simmering for another 30 minutes, stirring often until the vegetables are almost cooked.
7. Finally add the garbanzos, sliced zucchini and macaroni and simmer for 15 minutes till macaroni is cooked and vegetables are tender. Check meat for doneness as well.
8. Taste the soup for seasoning and adjust to your liking.
SERVING
9. Dish the soup into a large tureen or ladle into individual deep dish soup plates.
10. Garnish the soup with grated Parmesan cheese if you like.
11. Serve the soup with ciabata or crusty bread if desired.
Chef
