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Bonnie's Italian Stew (Rachael Ray) Recipe

Bonnie's Italian Stew (Rachael Ray) Recipe

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Ingredients:

Serving

whole milk, enough to just cover bread
two 1-inch slices good-quality white bread, crust trimmed
1 1/2 lb ground beef
about 1/2 cup grated pecorino cheese or parmigiano-reggiano
about 3 tbsp evoo
1 tsp fennel seed
1 tsp crushed red pepper flakes
2 to 3 cloves garlic, grated or finely chopped
1 large egg
a generous handful fresh flat-leaf parsley, finely chopped
salt and freshly ground black pepper
olive oil cooking spray
2 tbsp evoo, plus more for serving
4 cloves garlic, thinly sliced
2 medium onions , chopped1 fresh bay leaf
salt and freshly ground black pepper
3 tbsp tomato paste
1 to 2 cups beef stock
two 28-oz cans italian tomatoes
a handful fresh basil leaves , torn
2 lb small to medium white or red skinned potatoes, cubed
12 oz green beans, trimmed and cut into thirds on an angle
grated parmigiano-reggiano or pecorino cheese for serving

Directions:

Preheat the oven to 450 degrees F.
For the meatballs:
Pour the milk over bread and soak to soften.
Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
For the stew:
Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.67 Kcal (1481 kJ)
Calories from fat	169.33 Kcal
		% Daily Value*
Total Fat	18.81g	29%
Cholesterol	109.29mg	36%
Sodium	451.13mg	19%
Potassium	820.1mg	17%
Total Carbs	15.56g	5%
Sugars	6.49g	26%
Dietary Fiber	3.72g	15%
Protein	29.23g	58%
Vitamin C	16.2mg	27%
Vitamin A	0.3mg	8%
Iron	3.6mg	20%
Calcium	154mg	15%

Amount Per 100 g
Calories	100.21 Kcal (420 kJ)
Calories from fat	47.98 Kcal
		% Daily Value*
Total Fat	5.33g	29%
Cholesterol	30.97mg	36%
Sodium	127.83mg	19%
Potassium	232.38mg	17%
Total Carbs	4.41g	5%
Sugars	1.84g	26%
Dietary Fiber	1.05g	15%
Protein	8.28g	58%
Vitamin C	4.6mg	27%
Vitamin A	0.1mg	8%
Iron	1mg	20%
Calcium	43.7mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

7.9

Points
9

PointsPlus

Good Points

saturated fat free,
low sodium

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