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Italian Hunters Stew Recipe

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This recipe for Italian Hunters Stew, by , is from Concho Baptist Family Cookbook, 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!

Betty McClure


2 lbs lean Beef stew meat, cut into 1 1/2 inch cubes
1 tbsp All-purpose flour
3 tbsp cooking oil
2 Garlic cloves, quartered
1 cup Beef broth
2 tbsp seasoned Salt
1 tsp Chili Powder
1 tsp dried Oregano
1 tsp dried Rosemary
2 cans (14 1/2 oz each) Italian stewed tomatoes
1 can (6 oz) Tomato Paste
1/2 cup minced fresh Parsley
3 med Carrots, cut into 1 inch pieces
8 oz Mostaccioli or Penne pasta, cooked and drained
1/3 cup shredded Parmesan Cheese

Toss meat with flour; brown on all sides in oil in a 5-qt. Dutch oven. Add garlic and onions; saute until tender. Stir in broth, seasoned salt, chili powder, oregano and rosemary. Cover and simmer for 1 1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.

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