Fast Italian Stew Recipes

FAST ITALIAN STEW

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Add the cannellini beans, green beans, tomatoes, broth, tomato paste, oregano, salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add escarole; cover and simmer 5 minutes longer or until wilted. Sprinkle each serving with Parmesan cheese.

BONNIE'S ITALIAN STEW

Steps:

• Preheat the oven to 450 degrees F.
• For the meatballs:
• Pour the milk over bread and soak to soften.
• Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
• Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
• For the stew:
• Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
• Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
• To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

EASY ITALIAN STEW

Steps:

• Heat dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break into small pieces. Drain.
• Add broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
• Top with cheese.

SAVORY ITALIAN STEW

Steps:

• In a large saucepan, cook sausage and onion over medium heat until meat is no longer pink and onion is tender. Drain. Add garlic; cook 1 minute longer. , Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. , Gently stir in the tortellini, zucchini, green pepper and parsley. Cover and simmer for 20-25 minutes or until tortellini is tender. Serve with cheese.

ITALIAN-STYLE BEEF STEW

Steps:

• In a large saucepan, cook onion and garlic in olive oil for 5 mins until softened and turning golden. Tip in the beef strips, pepper, tomatoes and rosemary, then bring to the boil. Simmer for 15 mins until the meat is cooked through, adding some boiling water if needed. Stir through the olives and serve with mash or polenta.

NORTHERN ITALIAN BEEF STEW

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
• Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
• Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
• Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
• Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

ITALIAN FISH AND VEGETABLE STEW

Steps:

• Season fish with salt and pepper. Whisk lemon juice, vinegar, mustard, and 2 Tbsp. oil in a medium bowl. Add fish, toss to coat, and chill until ready to use.
• Cook polenta according to package directions.
• Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook garlic, stirring occasionally, until beginning to brown, about 2 minutes. Transfer garlic to a plate.
• Cook bell pepper in same skillet, stirring frequently, until beginning to brown and soften, about 3 minutes. Add zucchini, cover, and cook 3 minutes.
• Reduce heat to medium-low. Add tomatoes, garlic, fish and dressing, 1 Tbsp. slivered basil, and 1 tsp. chopped oregano; season with salt and pepper. Cover and simmer just until fish is cooked through, about 5 minutes. Discard garlic, if desired.
• Divide polenta among bowls. Arrange fish mixture over. Garnish with basil and oregano.

EASY ITALIAN STEW

Steps:

• heat dressing in saucepan on medium heat.
• add sausage and cook 8-10 minutes, stirring occasionally and breaking up sausage.
• add broth, veggies, beans and tomatoes.
• bring to boil.
• stir in macaroni.
• reduce heat to medium & simmer 8-10 minutes.
• ladle into 8 bowls and top with cheese.