This is a hearty, wholesome stew, packed with vegetables and flavor, just like Grandma's. This dish freezes well, so leftovers can be used weeks later.
- 2 lb. beef round, cubed
- 4 c. water
- 1 c. white onion, chopped
- 2 tsp. dried oregano
- 2 large green peppers, chopped
- 4 carrots, sliced
- 4 celery stalks, sliced
- 4 T. fresh basil, minced
- 4 garlic cloves, minced
- 4 T. fresh parsley, minced
- 4 c. stewed tomatoes
- 2 T. lemon juice
Brown beef in skillet over medium heat. Drain off all but about 1 tablespoon of fat. Add onions, peppers, carrots, celery and garlic. Sauté for a few minutes. Add tomatoes and 2 cups water. Stir in oregano. Simmer 1 1/2 to 2 hours, until beef is tender.
Stir in basil, parsley and lemon juice before serving.
- Yields: 8 servings
- Preparation Time: 2 hours and 15 minutes
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