August 9, 2007 Italian Beef Stew

Easy Tastebud Delights

8.09 Edition (August 9, 2007)

Easy Recipes

45 minutes+

Hi Everyone and Happy Thursday to you!

Beef stew is the first recipe I ever made in the crockpot and I just love it. Here is a variation that I haven't yet tried but hope to soon. Enjoy!

Italian Beef Stew

3 pounds cubed chuck steak
4 tbsp. oil
2 medium onions, sliced
1 tsp. minced garlic
1 lb. chopped tomatoes
1/2 cup red wine
1 tsp. salt
1/2 tsp. basil
1/4 tsp. oregano
1/4 tsp. fresh, cracked black pepper
5 medium carrots, sliced
1/2 lb. small onions, peeled and left whole
2 green peppers, cut in large slices
2-1/2 tbsp. plain flour
grated parmesan cheese

In a large frypan, brown the meat in oil. Add the onions and garlic and cook until the onions are golden brown. Add the tomatoes and cook for another five minutes. Put into the crockpot.

Pour the wine in the frypan with the salt, basil, oregano and black
pepper. Scrape the bottom of the frypan and cook over a low heat for
one minute. Pour over the meat in the crock pot. Add the carrots,
onions and green peppers and mix well.

Cover and cook on the low setting for eight to ten hours. Skim off any fat. When the meat is cooked; spoon out two tablespoons of the liquid from the crockery pot into a small saucepan. Mix in the flour until smooth.

Slowly add about one cup of the liquid and stirring constantly, cook until thick and smooth. Pour into the crockery pot. Turn the crockery pot to the high setting and simmer for five minutes. Serve sprinkled with Parmesan cheese.
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