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Italian Stew Recipe

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This recipe for Italian Stew, by , is from Grandma Bess' Best & Other Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diane Watson

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp olive oil
2 - 3 lbs beef chuck roast in 1 inch cubes
1 onion, minced
cup chopped fresh Italian parsley
3 cloves of garlic, chopped
2 bay leaves
tsp ground cloves
tsp cinnamon
tsp allspice
1 cup red wine
2 cups beef stock
2 14 oz cans whole Italian plum tomatoes
cup pitted Nicoise or kalamata olives
4 tsps chopped fresh rosemary
2 red bell peppers, cut in strips
sliced mushrooms

Directions:
Directions:
Heat oil in dutch oven and brown beef on all sides. Transfer to a bowl. Add onion and parsley to dutch oven and cook till golden brown. Stir in garlic, bay leaves, cloves, cinnamon and allspice.
Return beef to pot and stir to coat with the onion and spices. Add red wine and bring to a boil, scraping browned bits. Simmer for 15 minutes. Add beef stock and simmer for 10 minutes. Add tomatoes with juices, breaking them up. Mix in olives and rosemary. Reduce heat to low, cover and cook until beef is tender, stirring occasionally, about 1 hours. Add bell peppers and mushrooms, cover and cook until tender. Season to taste.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is great over polenta.

 

 

 

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