Beef stew with vegetables and potatoes

Yield: 4 Servings

Measure Ingredient
1 large Onion; finely chopped
3 \N Cloves garlic; crushed
1 cup Celery; chopped
1 large Potato; peeled and chopped
1 cup Carrots; diced
½ teaspoon Crushed red pepper
1 cup Fresh mushrooms; sliced
¼ cup Green olive oil
1 pounds Round steak, trimmed of fat*; cut into 1\" pieces
1 cup Dry red wine
½ teaspoon Italian herb seasoning
1 cup Fresh parsley; chopped
1 \N Whole bay leaf
1 cup Canned tomatoes; crushed and drained
1 small Onion; cut into rings

In a large skillet, saute the chopped onion, garlic, celery, potatoes, carrots, crushed red pepper, and mushrooms in the oil for 5 minutes. Add the steak and stir often to brown lightly.

Add the wine and cook for 3 minutes. Add Italian herb seasoning, parsley, bay leaf, crushed tomatoes, and onion rings, and cook for 10 minutes. Taste and season with black or cayenne pepper for a more piccante taste.

Remove the bay leaf. Sprinkle with chopped fresh Italian parsley before serving.

Recipe By : Elisa Celli's Italian Light Cooking Posted to MC-Recipe Digest V1 #255 Date: Wed, 23 Oct 1996 16:53:40 -0400 From: "Izzy and PJ" <izzypj@...> Serving Ideas : Crusty bread and salad NOTES : Variations: 1) Eliminate the potato and serve over rice. 2) Add diced green peppers, sliced zucchini, eggplant, asparagus, or peeled fresh tomatoes.

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