Italian Hunter's Stew

This is an all-time favorite because it combines the satisfying ingredients of meat and vegetables with the flavor and textures of pasta dishes.


8 to 10 servings


2 pounds beef stew meat, cut into 1 1/2-inch cubes
1 tablespoon all-purpose flour
3 tablespoons canola oil
2 garlic cloves, minced
3 large onions, quartered
1 cup beef broth
2 tablespoons seasoned salt
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 (14.5 ounce) cans Italian stewed tomatoes
1 (6 ounce) can tomato paste
1/2 cup minced fresh parsley
3 medium carrots, cut into 1-inch pieces
8 ounces mostaccioli or penne pasta, cooked and drained
1/3 cup shredded Parmesan cheese


Toss meat with flour; brown on all sides in oil in 5-quart Dutch oven. Add garlic and onions; saute until tender. Stir in the broth, seasoned salt, chili powder, oregano and rosemary.

Cover and simmer for 1 1/2 hours. Add tomatoes, tomato paste, parsley and carrots. Cover and simmer for 1 hour or until meat and carrots are tender. Stir in macaroni; heat through. Sprinkle with cheese.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 2 1/2 hours

Nutritional Information

1 serving (1 1/2 cups) equals 318 calories, 12 g fat (4 g saturated fat), 58 mg cholesterol, 1,240 mg sodium, 30 g carbohydrate, 4 g fiber, 23 g protein.

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