Prep 35 mins
Cook 8 hrs
Also known as soupas. Rustic, hearty and an unusual but delicious spiced flavor.
- 2 tablespoons olive oil
- 2 lbs beef bottom round steaks, cut into 2 inch pieces and trimmed of fat
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 cup dry red wine (Zinfandel)
- 1 (6 ounce) can tomato paste
- 1 tablespoon pickling spices
- 1 bay leaf
- 1 (28 ounce) canpeeled Italian tomatoes, chopped and undrained
- 7 ounces Italian bread or 7 ounces French bread, torn into 3 inch chunks
- 2 tablespoons chopped of fresh mint (optional)
- Heat the olive oil in a large non-stick skillet over medium-high heat.
- Add in the beef (may need to do this in batches), cook until meat is browned, stirring frequently.
- Transfer beef to 4 quart slow-cooker; season with salt and pepper.
- Add a little more oil to the skillet (if needed) and saute the onions for 4 minutes or until softened.
- Add in the garlic and saute 1 minute.
- Add in the red wine, tomato paste, pickling spices, and bay leaf.
- Let simmer and scrape up the browned bits from the bottom of the skillet as you stir.
- Remove skillet from heat; stir in tomatoes with juice.
- Pour mixture into slow cooker.
- Cover and cook on low 6-7 hours.
- Skin any fat from surface of stew.
- To serve: put bread chunks into individual serving bowls; pour stew over bread and let stand for 5 minutes.
- Sprinkle with fresh mint if desired and serve.