Beef Stew A La Italy
|Lean beef chuck||1 1⁄2 Pound, cut into 1 inch cubes|
|Vegetable oil/Olive oil||2 Teaspoon|
|Onion||1 Large, cut into thin wedges|
|Garlic||2 Clove (10 gm), minced|
|Canned plum tomatoes||28 Ounce, undrained and coarsely chopped (1 Can)|
|Baking potato||1 Large, peeled and cut into 3/4 inch chunks|
|Picante sauce||2⁄3 Cup (10.67 tbs) (Pace Brand)|
|Dried basil leaves||1 Teaspoon, crushed|
|Dried oregano leaves||1⁄2 Teaspoon, crushed|
|Green bell pepper||1 Large, cut into 1 inch pieces|
|Zucchini||1 Large, sliced 1/2 inch thick|
|Grated parmesan cheese||1 Ounce (1/4 Cup)|
Place meat on rack of broiler pan.
Broil, 4 inches from heat, until lighdy browned on all sides.
Heat oil in large saucepan or Dutch oven over medium heat.
Add onion and garlic; cook and stir 3 minutes.
Add meat, tomatoes with juice, potato, 2/3 cup Pace® Picante Sauce, basil, oregano and, if desired, salt.
Bring to a boil.
Reduce heat to low; cover and simmer until meat is tender, about 1 hour.
Stir in green pepper and zucchini; continue to simmer until vegetables are crisp-tender, about 10 minutes.
Ladle into bowls; sprinkle with cheese.