Recipe by Contadina®
"Beef simmers in seasoned tomatoes with carrots and potatoes for an easy, hearty cold-weather dinner."
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ground black pepper
beef stew meat, cut into 2-inch pieces
garlic, finely chopped
1 (14.5 ounce) can
CONTADINA® Recipe Ready Diced Tomatoes with Italian Herbs
1 (6 ounce) can
CONTADINA® Italian Paste with Roasted Garlic
1 1/2 cups
beef bouillon cubes
peeled diced potatoes
peeled diced carrots
I modified this recipe quite a bit.I substituted 2 cans of Swanson beef broth, added a few more cloves of garlic, 12 oz of sliced fresh mushrooms, and a bag of peas. Very tasty.
I really thought this lacked flavour. I personally prefer more the regular gravy type stew. I have had stews with tomatoes before that I do like but not this one.
This was a very good and easy recipe- i think I made about 10 servings for $25---how cool is that? Now for my tweaks- I think I doubled the celery- and added some canned whole, and another can of sliced mushrooms. Added a couple more cloves of garlic, and sensing it wasn't as "saucey" as I wanted I looked in the pantry and found a can of chopped tomatoes- but it was the mexican style for making salsa w/ jalepenos- i think it was a 6oz can----that's how I roll- look in the pantry- if it feels good-DO IT! My wife complimented the tiny "bite" it added as something new-but it was miniscule compared to the size of the pot o'stew. I also added a small handful of instant barley- good filler, and I think its good for you right?.
Great recipes. The only change I made was the beef. I've always found stew meat to be stringy and lacking in flavor. I use a chuck roast (or whatever roast is on sale), cube and use as "stew meat." Everything else about recipe is wonderful. t
This recipe is delicious! Prep time takes a lot longer than 15 minutes though, with all the vegetables to prepare. I found that it took longer than 20 minutes for the vegetables to cook too, but the stew is very fragrant and flavorful.
I tweaked this recipe a little too. I did not add the celery until the last 15 minutes cooking, I like the little crunch in the stew. Also, I added (3) chopped oven roasted Anaheim Chili's, at same time as the celery. The recipe says serves (8), in my house it serves (4). Try it this way...I think you will like it.
It was ok, but definitely not the best I've ever had. I agree that the veggies should be cubed, not "chopped". It's my belief that a stew should be chunky. I added quartered button mushrooms and frozen peas to the mix. I decided to use beef stock instead of water & bouillon because I always feel like the flavor comes out better. I couldn't find tomato paste with roasted garlic, so I used regular tomato paste instead. I felt like the end result was lacking a flavor a bit. Maybe I should have upped the garlic to compensate. I added some salt & pepper at the end and still felt like it was missing something. So I ended up adding a cube of beef bouillon. I also threw in some chopped fresh parsley. It tasted better, but still lacking in some way. Definitely add all your veggies & potatoes after you brown the meat and allow them to simmer together for a good 2 hrs. Tip: the best cut of meat I've found for stew is shoulder. It always comes out super tender & delicious.
Great flavor! Wife couldn't stop raving about it. Kept thanking me for a great dinner. Next day it was the same. Only reason I gave it 4 stars is the prep time is way off and so is the cook time. Who dices carrots and potatos to put in stew? At least 1/2 inch cubes and then it took at least 2 full hours to cook. It was worth the wait. I also used Swanson's beef broth instead of boullion. It was also great the next day to take for lunch and then again for dinner. Froze the rest. Keep droolin'.
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Italian Beef Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 205
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