ITALIAN HUNTER'S STEW

Italian Hunter's Stew image

Provided by Pam O'Connell

Time 2h50m

Number Of Ingredients 14

3 Tbsp oil
2 lb beef chuck roast, boneless, cut into 2" pieces
1 tsp garlic powder
1 large onion, quartered
1 6-oz. can(s) tomato paste
1 Tbsp flour
1/2 tsp oregano, dried
1 Tbsp lawry's seasoned salt
2 16-oz. can(s) stewed tomatoes, undrained (14.5 oz. are ok, too)
1/2 c parsley flakes, dried
1 c water
3 medium carrots, cut into 1" slices
1/2 lb ziti or penne pasta
grated parmesan cheese, optional

Steps:

1. In a large pot or dutch oven, heat oil over medium to medium-high heat. Add meat and start to brown on all sides. After a few minutes, add the garlic powder and onion pieces sauteing well and stirring frequently until onions are softened.
2. Stir in tomato paste, flour, oregano, seasoned salt, tomatoes, parsley and water. Cover and simmer for 1 hour and 15 minutes over low heat; stirring occasionally.
3. Skim off any fat. Now add carrots and simmer, covered, 45 minutes longer. Meanwhile, cook pasta according to package directions for al dente; drain well. Add pasta to the stew when it is finished cooking. Serve with grated cheese, if desired.