Prep 15 mins
Cook 2 hrs 30 mins
I came up with this recipe when I had some stewing beef to use up, but DH forgot to bring home the carrots I would have used in "regular" stew with potatoes. The result? A surprisingly easy and tasty alternative that I may go for even when I do have "regular" stew ingredients in the house. This would be delicious with mushrooms, which I didn't have at the time either, with a side of warm garlic bread...time to go stock my pantry!
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, chopped (I use jarred)
- 1 large onion, halved lengthwise and sliced
- 1 1⁄2-2 lbs lean stewing beef, cut in bite-size pieces
- 1⁄4 cup Worcestershire sauce
- 1 large red pepper, sliced
- 1 large green pepper, sliced
- 1 large zucchini, sliced
- 1 (28 ounce) can diced tomatoes, with juice
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon italian seasoning
- 1⁄2-1 teaspoon crushed red pepper flakes (optional)
- salt and pepper
- 1 cup beef broth
- 3⁄4-1 cup uncooked rice
- parmesan cheese (optional)
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and saute until softened, 2-3 minutes.
- Add the beef and Worcestershire sauce and cook, stirring until browned on all sides.
- Add the red and green peppers and zucchini and cook until softened, 3 minutes more.
- Add both cans of tomatoes, italian seasoning, chili flakes and salt and pepper. Bring to a boil and reduce heat to medium-low. Cook partially covered for 2 hours or until meat is tender. The mixture should be bubbling gently. Stir occasionally.
- After 2 hours, add the beef broth and rice. Return to bubbling gently. Cover completely and let simmer 30 minutes more.
- Spoon into bowls and sprinkle with parmesan cheese, if desired.