Beef Stew Weekend
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In the Midwest, it's almost a rule to serve this regularly ('cause nothing warms us like beef stew at the end of a long, cold day). This recipe is great for doubling, too, since it's even better when it's rewarmed.
What You'll Need
- 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
- 2 garlic cloves, minced
- 1 (28-ounce) can plum tomatoes, undrained, coarsely chopped
- 1 large baking potato, peeled and cut into 3/4-inch chunks
- 2/3 cup mild picante sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (optional)
- 1 large green bell pepper, coarsely chopped
- 1 large zucchini, sliced into 1-inch-thick rounds
- 1/4 cup grated Parmesan cheese
What to Do
- Preheat the broiler.
- Place meat on rack of a broiler pan and broil 4 inches from heat until lightly browned, turning once.
- Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic, and cook 3 minutes. Add browned meat, tomatoes, potato, picante sauce, basil, oregano, and salt. Bring to a boil then 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 to 15 more minutes.
- Ladle into bowls, sprinkle with Parmesan cheese, and serve.
Serve with additional picante sauce, if desired.