Italian beef stew: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Best with dumplings</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> <span class="reviewDesc">Not very Italian, I admit, but I preferred this with dumplings.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
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|DatePublished=15th December 2019 | |DatePublished=15th December 2019 | ||
Revision as of 16:32, 26 July 2020
Recipe review
Best with dumplings
4.7/5 Not very Italian, I admit, but I preferred this with dumplings. Jerry, aka Chef (talk)
| Italian beef stew | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 513 |
| Ready in: | 8 hours, 15 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 8 hours |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 15th December 2019 |
More experiments with taste sensation's seasoning mixes, this time with Taste Sensation Italian seasoning also using up some leftover vegetables. I don't think kidney beans are authentic for an Italian dish, but they help to pad out the protein and make the meal stretch to four servings. They're tasty too as they soak up the flavours in the gravy.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 530 g beef stewing steak
- 1 tablespoon Taste Sensation Italian seasoning
- 1 small red onion, peeled and finely chopped
- 1 yellow pepper, deseeded and chopped into small pieces
- 2 fresh tomatoes, finely sliced and chopped
- 250 ml red wine
- 1 tin Plum tomatoes
- 1 tin red kidney beans, well rinsed and drained
Method
- Add all of the ingredients to your slow cooker, stir well and slow cook on low heat for eight hours or so.
- Check now and then to ensure it does not dry out and add a little extra liquid if needed.
Variations
A recipe like this is ideally suited to using up leftover vegetables. If you are using softer vegetables that are likely to turn to mush after prolonged cooking, add them during the last few hours of cooking.
Probably not authentically Italian, but I used the remaining meat, padded out by the kidney beans, to make two 'pies' with dumpling crusts - very good they were too. [75g suet, 150g self-raising flour - 200°C for 40 minutes].
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