Listen Live!
Your ad could be here!

Cookin' with Kaye

Tune in to Cookin' with Kaye Friday mornings at 8:15 AM for a new recipe every week!

Italian Hunters Stew (2/17/2012)

Italian Hunters Stew


2 lbs. Beef Stew meat, cut into 1 ½ inch cubes
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
2 garlic cloves, minced
2 large onions, quartered
1 cup beef broth
2 tablespoons seasoned salt
1 teaspoon chili powder
2 teaspoons dried oregano
1 teaspoon dried rosemary
2 14.5 oz. cans Italian stewed tomatoes
1 6 oz. can tomato paste
1 tablespoon dried parsley
4 medium carrots, cut into 1-inch pieces
8 oz. penne pasta, cooked and drained
1/3 cup shredded Parmesan cheese


Toss meat with flour; brown on all sides in oil in a large dutch oven. Add garlic and onions; sauté until tender. Stir in broth, seasoned salt, chili powder, oregano and rosemary. Cover and simmer 1 ½ hours.


Add tomatoes, tomato paste, parsley and carrots. Cover and simmer 1 hour or until meat and carrots are tender. Stir in pasta; heat through. Add to bowls. Sprinkle with cheese. Serve.


Crock pot instructions:
Toss meat with flour; brown on all sides in oil in a large dutch oven. Add garlic and onions; sauté until tender. Add to a large 5 quart crock pot. Add remaining ingredients, except pasta, and stir well. Cover and cook on low 5-6 hours. Add cooked pasta, stir, and heat through. Add to bowls. Sprinkle with cheese. Serve.


 

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

Recipe List