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Amanda's Beef Stew

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By Amanda Formaro

Photo: Amanda Formaro

Posted July 23rd, 2007

FabulousFoods.com Recommends: New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup, by Marjorie Druker, (2007, Thomas Nelson)

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

Servings:	9
Author Notes:	This recipe is from Amanda Formaro, mother of four and owner/editor of TheFamilyCorner.com Magazine. Around her house, beef stew is a favorite, with kids and adults alike. It's such a simple meal really. Not much to it. A few basic vegetables, some meat, stock, and an extra or two and voila! Meal for many!
Ingredients:	1 pound beef stew meat, cubed (round steak works just as well) 1 tablespoon dried basil 1 tablespoon dried oregano 4 medium potatoes, unpeeled, cut in quarters, then sliced 1 medium onion, chopped 3 cloves garlic, minced 2 tablespoons olive oil 4 carrots, peeled and sliced 1 can (15 ounces) diced tomatoes 4 cups beef stock salt and pepper to taste 1 cup miniature pasta shells 1 bag (10 ounces) frozen mixed vegetables
Instructions:	In a dutch oven, over medium high heat, cook onions and garlic in olive oil until tender, about 3 minutes. Add stew meat and brown on all sides. Toss in basil, oregano, potatoes, and carrots; stir to coat. Add canned tomatoes, stock and enough water to completely cover ingredients in pot. Add salt and pepper to taste. Reduce heat to medium low and cook, uncovered, for 1 1/2 - 2 hours, or until meat and carrots are tender. Increase heat to medium, add pasta and frozen vegetables; cook for ten minutes more, or until pasta and vegetables are tender. Serve with freshly grated parmasan cheese and garlic bread. Note: For soupier stew, add more water while stew is cooking (pictured). To freeze leftovers, put stew in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods.