Savory Italian Stew Recipes

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SAVORY ITALIAN STEW



Savory Italian Stew image

My niece shared this recipe with me, and whenever I've served it, I get requests for the recipe. The sausage, tortellini, tomatoes, zucchini and herbs make it different from typical stews featuring meat and potatoes. It's a hearty one-dish meal that's simple to prepare.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6-8 servings (2 quarts).

Number Of Ingredients 14

1 pound bulk Italian sausage
1 small onion, chopped
1 garlic clove, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium carrot, thinly sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (9 ounces) refrigerated cheese tortellini
1 small zucchini, sliced
1/3 cup chopped green pepper
2 tablespoons minced fresh parsley
Grated Parmesan cheese

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.

Nutrition Facts : Calories 233 calories, Fat 11g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 919mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

FAVORITE ITALIAN SAUSAGE STEW



Favorite Italian Sausage Stew image

Here's your answer to what's for dinner on those cold winter nights. Our Test Kitchen created this savory, chunky stew that will warm you head to toe!

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound bulk Italian sausage
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
4 small red potatoes, quartered
1/4 cup sliced fresh carrots
1 tablespoon minced fresh basil
1/2 cup sliced zucchini
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon cornstarch
1/4 cup shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain., Add tomatoes, potatoes, carrots and basil to sausage mixture. Bring to a boil. Reduce heat; add zucchini. Cover and simmer 10 minutes., Combine broth and cornstarch until smooth; stir into stew. Simmer until vegetables are tender and stew is thickened, 5-10 minutes more. Sprinkle with cheese if desired.

Nutrition Facts : Calories 187 calories, Fat 8g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 868mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 2g fiber), Protein 9g protein.

SAVORY VEGETABLE BEEF STEW



Savory Vegetable Beef Stew image

This is by far the best vegetable beef stew that I have ever made. My grandmother gave me the recipe. My husband, who is a very picky eater, loves this recipe more than anything else I make.

Provided by JAIME5025

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h

Yield 12

Number Of Ingredients 18

3 pounds beef stew meat, cut into 1-inch pieces
⅓ cup Italian salad dressing
2 cups water
2 teaspoons beef bouillon granules
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed beef broth
1 (8 ounce) can tomato sauce
1 clove garlic, minced
1 bay leaf
1 teaspoon salt
1 teaspoon dried oregano
½ teaspoon ground black pepper
6 small potatoes, quartered
6 carrots, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch dice
1 onion, chopped
3 tablespoons all-purpose flour
3 tablespoons cold water

Steps:

  • Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
  • Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
  • Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Nutrition Facts : Calories 342 calories, Carbohydrate 23.7 g, Cholesterol 62.7 mg, Fat 17.5 g, Fiber 3.7 g, Protein 21.8 g, SaturatedFat 6.5 g, Sodium 679.7 mg, Sugar 4.9 g

SAVORY ITALIAN BEEF STEW



Savory Italian Beef Stew image

Provided by Sandra Lee

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 7

2 pounds beef stew meat, cut into 1-inch cubes
1 bag (14-ounce) frozen pearl onions, C&W
1 can (14.5-ounce) diced tomatoes with Italian herbs, Hunt's
1 package (12-ounce) baby carrots
1 packet (1.6-ounce) garlic herb sauce mix, Knorr
1/2 cup reduced-sodium beef broth, Swanson
1 packet (0.5-ounce) pesto sauce mix, Knorr

Steps:

  • In a 4-quart slow cooker, combine stew meat, onions, undrained tomatoes, carrots and garlic herb sauce mix. In a small bowl, whisk together the broth and pesto sauce mix. Pour over all in slow cooker.
  • Cover and cook on low heat setting for 8 to 10 hours.

SAVORY BEEF STEW



Savory Beef Stew image

I can't remember where we found this recipe but is it ever good!! Hubby and I love stews, so this is a frequent meal in our home. Make sure you have some fresh bread to go with this one!!!

Provided by Graybert

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 cup margarine
2 lbs cubed stew meat
1/4 cup all-purpose flour
1 (14 ounce) can beef broth
1 cup beer
1 onion, sliced
2 cloves garlic, minced
1 tablespoon packed brown sugar
1 teaspoon dried thyme
1/2 cup chopped carrot
1/2 cup chopped celery
4 potatoes, cubed
1 can button mushroom
1/2 cup water
pepper

Steps:

  • Preheat oven to 350 degrees.
  • In a dutch oven over medium heat, melt margarine.
  • Cook beef in two batches until browned, stirring often.
  • Remove beef from dutch oven and set aside.
  • Stir in flour.
  • Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
  • Heat to boil.
  • Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
  • Cover and bake at 350 degrees for 1 1/2 hours or until done.

Nutrition Facts : Calories 435, Fat 14.8, SaturatedFat 4.6, Cholesterol 96.8, Sodium 482.2, Carbohydrate 36.3, Fiber 4.1, Sugar 4.8, Protein 37.8

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