Beef Stew Italiano Recipe

Name: Beef Stew Italiano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. beef for stew; 3 Tbsp. flour; 1 1/2 tsp. salt; 1/8 tsp. pepper; 2 Tbsp. fat or vegetable oil; 2 medium tomatoes, cut into wedges; cooked shell macaroni; 1/4 tsp. crushed fennel seed; 3/4 c. water; 1 clove garlic, minced; 1 medium onion, diced; 1 green pepper, diced in 3/4-inch pieces

Servings: persons

2 c. beef for stew
3 Tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. fat or vegetable oil
2 medium tomatoes, cut into wedges
cooked shell macaroni
1/4 tsp. crushed fennel seed
3/4 c. water
1 clove garlic, minced
1 medium onion, diced
1 green pepper, diced in 3/4-inch pieces

1
Combine flour, salt and pepper.
2
Dredge meat into flour and brown in cooking fat or oil in a large skillet.
3
Pour off drippings.
4
Sprinkle fennel seed over meat.
5
Add water and garlic. Cover tightly and cover slowly for 1 hour and 30 minutes.
6
Add onions and continue cooking, covered, for 15 minutes.
7
Stir in green pepper and continue cooking, covered, for 5 to 7 minutes. Add tomatoes, cooking another 5 minutes, or until heated through. Serve with macaroni.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. beef for stew, 3 Tbsp. flour, 1 1/2 tsp. salt, 1/8 tsp. pepper, and more.

Yes, Beef Stew Italiano falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew Italiano

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