• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Italian Meat Stew

  • Recipe Submitted by on

Category: Meat, Italian

 Ingredients List

  • 1 lb Boneless beef -- cut in
  • Cubes
  • 1 lb Lamb shoulder -- cut in
  • Pieces
  • 1 tb Fat
  • 1 md Size onion -- chopped
  • 10 ml Garlic -- minced
  • 1 cn (1 lb. 13 oz.) tomatoes
  • 1/2 c Water
  • 1 c Celery -- diced
  • 1 tb Dried parsley flakes
  • 1 ts Mixed Italian seasoning
  • 1 ts Salt
  • 1/2 ts Basil
  • 13 ts Pepper
  • 3 lg Carrots -- cut in 2" pieces
  • 3 md Potatoes -- pared &
  • Quartered


Prepare a day head, following the recipe steps, until meat is tender. Then
remove stew, let cool, and keep covered in refrigerator. When ready to
prepare dinner the next day, remove fat from top of beef mixture. Heat stew
slowly to boiling, then add carrots and potatoes and cook slowly until the
vegetables are tender. Vegetables may be added to the day-before-mixture
but the stew taste better when the vegetables are added on reheating.

Brown beef and lamb well on all sides in fat in large heavy kettle. Add
onion, garlic, tomatoes, water, celery, parsley flakes, Italian seasoning,
salt, basil, and pepper. Cover; simmer 1 to 1-1/2 hours, or until meat is
tender; add remaining ingredients; simmer 30 minutes, or until vegetables
are tender.

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