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Category: Beef
Prep Time: Cook Time: Total Time:
1/2 cup flour
1 tsp salt, divided
1/4 tsp black pepper
2 1/2 lbs beef stew meat, trimmed
4 tbsp vegetable oil, divided
1 lb fresh mushrooms, quartered
1 large onion and green bell pepper, chopped
2 garlic cloves, minced
1 (14 oz) can ready-to-use beef broth
1 (26 oz) jar spaghetti sauce
1 (28 oz) can diced tomatoes, undrained
In a shallow dish, combine the flour, 1/2 tsp salt, and the black pepper. Roll the beef in the flour mixture, coating completely. Heat 3 tbsp oil in a soup pot over high heat until hot; brown the beef on all sides for 5 minutes.
Remove the beef from the pot and set aside. Add the mushrooms, bell pepper, onion, garlic, and the remaining 1 tbsp oil to the pot and cook for 5 minutes, or until the onions are tender, stirring occasionally.
Add the remaining ingredients, including the remaining 1/2 tsp salt; return the beef to the pot and bring to a boil. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beef is fork-tender, stirring occasionally. Serves 4-6
NOTE: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
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SICILIAN BEEF ONE-POT
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Category: Beef
Prep Time: Cook Time: Total Time:
1/2 cup flour
1 tsp salt, divided
1/4 tsp black pepper
2 1/2 lbs beef stew meat, trimmed
4 tbsp vegetable oil, divided
1 lb fresh mushrooms, quartered
1 large onion and green bell pepper, chopped
2 garlic cloves, minced
1 (14 oz) can ready-to-use beef broth
1 (26 oz) jar spaghetti sauce
1 (28 oz) can diced tomatoes, undrained
In a shallow dish, combine the flour, 1/2 tsp salt, and the black pepper. Roll the beef in the flour mixture, coating completely. Heat 3 tbsp oil in a soup pot over high heat until hot; brown the beef on all sides for 5 minutes.
Remove the beef from the pot and set aside. Add the mushrooms, bell pepper, onion, garlic, and the remaining 1 tbsp oil to the pot and cook for 5 minutes, or until the onions are tender, stirring occasionally.
Add the remaining ingredients, including the remaining 1/2 tsp salt; return the beef to the pot and bring to a boil. Reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beef is fork-tender, stirring occasionally. Serves 4-6
NOTE: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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