ITALIAN BEEF STEW

Italian Beef Stew image

Looking for a heartwarming meal-in-one on a nippy autumn evening? Try this hearty stew from Margaret Peschke in Hadley, New York. Cube steak makes it quick and economical. Tip: Combine leftover onion soup mix with 1-1/2 cups sour cream for a tasty dip, or with 3 cups water for soup.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

3/4 pound beef cube steak, chopped
1 cup water
1 can (8 ounces) tomato sauce
1 small potato, peeled and cubed
1/2 cup sliced fresh carrot
1/2 small onion, cut into thin wedges
1/2 small sweet red pepper, chopped
1 tablespoon onion soup mix
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup frozen peas

Steps:

In a large saucepan coated with cooking spray, brown meat over medium heat for 5 minutes. Stir in the water, tomato sauce, potato, carrot, onion, red pepper, soup mix, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Stir in peas; simmer 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 360 calories, Fat 6g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 784mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 6g fiber), Protein 44g protein.