May 17, 2015

Country Italian Stew


Tomatoes, beef, chick peas, macaroni and veggies of your choices. Perfect for those chilly nights.



1 tablespoon oil
1/2 lb beef cubes
1 can (14 1/2 oz.)  whole tomatoes, undrained
1 envelope Lipton Onion or Beefy Mushroom Recipe Soup Mix
3 cups water
1/4 teaspoon oregano
1 medium onion, cut into chunks
1 large stalk celery, cut into 1-inch pieces
1/2 cup sliced carrot
1 cup sliced green beans
1 can  (20 oz.) chick peas or garbanzos, drained
1/2 cup sliced zucchini
1/4 cup uncooked elbow macaroni

In large saucepan or stockpot, heat oil and brown beef. Add tomatoes, then onion recipe soup mix blended with water and oregano. simmer, stirring occasionally, 30 minutes. Add onion, celery, carrot and green beans. Simmer, stirring occasionally, 30 minutes. Stir in remaining ingredients and simmer, stirring occasionally, and additional 15 minutes or until vegetables and macaroni are tender. Serve, if desired, with grated Parmesan cheese. Makes about 2 quarts stew.


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