Italian Beef Stew
Yet another incredible recipe from my Italian cooking class teacher, Judy Pickett. One of the best beef stews that I've ever tasted, to be sure.
2 lbs. stew beef cut small
vegetable oil
2 onions, chopped
3-4 carrots, sliced
1 can Lesueur baby peas
2-3 ribs celery, sliced
5-6 potatoes, peeled and diced
1 can Niblets corn
2 bay leaves
salt
ground black pepper
GravyMaster
water
1 (1-lb.) can crushed tomatoes
Sauté beef in oil until thick brown gravy appears. Add water to cover and bring to a boil. Add onions and water to cover. Bring to a boil. Add potatoes, celery and carrots and water to cover. Boil. Add salt, pepper, bay leaves and tomatoes and water to cover. Boil. Cover and simmer for 1-1/2 to 2 hours. Add peas and corn at end of cooking time. Stir and cook until heated through.
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