Italian Beef Stew

By on November 13, 2011

beef stew one Italian Beef Stew


  • 2 pounds of stew meat already cut up into chunks
  • 1 cup of flour
  • 2 15oz cans of diced tomatoes
  • 2 15oz cans of tomato sauce
  • 1 cup of water or enough to cover vegetables
  • 1/2 cup of dry red wine or a little more depending on taste
  • 2 green bell pepper cut in large chunks
  • 2 onions cut in half and sliced
  • 5 carrots peeled and cut into circles
  • 1 large zucchini sliced into circles
  • 1/2 pound of fresh green beans
  • 4 stalks of celery sliced in small pieces
  • 5 small baking potatoes cut into pieces
  • 4 cloves of garlic crushed
  • 2 Tbls of dried oregano
  • 1/4 cup of extra virgin olive oil
  • 1 Tbls fresh ground black pepper
  • 1 tsp saltPREPARATION
  • Trim the fat off the meat
  • Dredge meat in flour and shake off any excess.
  • Refrigerate until ready to use.
  • Slice an dice all your vegetables.
  • In a large brown the meat in oil stirring so it doesn’t stick to much.
  • Add garlic,oregano and salt and pepper and stir some more.
  • Add wine and let simmer for about ten minutes and keep on stirring.
  • Add all the vegetable and stir. I think you get the idea about stirring by now.
  • Add tomatoes, tomato sauce and water so the vegetables are covered and stir.
  • Simmer about 1 hour and a half coveredServe in a nice bowl and don’t forget the bread and the wine.