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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a hearty stew that sticks to the ribs and makes you want to have room for more! Yummy with a little garlic bread on the side. Ingredients:
1 1/2 lbs lean beef chuck, cut into 1-inch, cubes |
2 teaspoons olive oil |
1 large onion, cut into thin wedges |
2 garlic cloves, minced |
1 (28 ounce) can plum tomatoes, undrained, coarsely chopped |
1 large baking potato, peeled and cut into 3/4-inch, chunks |
2/3 cup picante sauce (i use pace) |
1 teaspoon basil leaves |
1/2 teaspoon oregano leaves |
1/2 teaspoon salt (optional) |
1 large green pepper, cut into 1-inch pieces |
1 large zucchini, sliced 1/2-inch thick |
1/4 cup parmesan cheese, grated |
Directions:
1. Place meat on rack of broiler pan.
2. Broil 4 from the heat until it is lightly browned, turning it once.
3. Heat oil in large sauce pan or Dutch oven over medium heat.
4. Add onion and garlic and cook about 3 minutes.
5. Add meat, tomatoes, potato, picante sauce, basil, oregano, and if desired salt.
6. Bring to a boil.
7. Reduce heat and cover, simmering until meat is tender about 1 hour.
8. Stir in green pepper and zucchini and continue to simmer until vegetables are crisp tender, about 10 minutes.
9. Ladle into bowls, sprinkle with cheese.
10. Serve with additional picante sauce.
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