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 Nonna’s Italian Stew

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  • Author: Retha Santi Corieri | Roz ~ La Bella Vita Cucina
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 6 - 8 Servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

  • 2 lbs. round steak or London broil, cut into 1″ cubes
  • 8 cloves minced garlic
  • 3 Tbsp. olive oil
  • 2 Tbsp. salt
  • 1 tsp. pepper
  • 6 carrots, peeled, sliced into 1 – 2″ pieces
  • 10 russet potatoes, peeled and cut into 2″ cubes
  • 2 cups sliced celery, with the leaves chopped up
  • 2 large onions, quartered
  • 1 bunch Italian flat-leaf parsley, chopped
  • at least 12 oz. of tomato paste
  • at least 4 cups of water

Instructions

  1. In a large, deep, heavy pot, brown the meat cubes in the olive oil.
  2. Add the garlic when the meat is browned (do not burn the garlic).
  3. Add the tomato paste and the water.
  4. Cook the meat for approximately 45 minutes.
  5. Add all of the vegetables and more water if it is too thick.
  6. Add the parsley.
  7. Cook until potatoes are ‘al dente’ and NOT mushy, about 20 minutes.
  8. At this point you can serve the stew or allow to set for a half hour.  It’s even better the next day.
  9. Always taste and change ingredients and amounts to satisfy your preferences!
  10. Serve with a green garden salad, hot biscuits or sourdough rolls (with lots of soft butter) to sop up the broth/sauce.

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