Mama’s Italian Beef Stew

mamas beef stew bowlIngredients:

3 lbs chuck roast or thick sirloin steak, trimmed and cut into 1 inch pieces
3 large or 6 small carrots, peeled and sliced into large pieces
2-3 large white or gold potatoes, unpeeled and cut into chunks
1 (28 oz) can peeled San Marzano plum tomatoes well crushed by hand, removing any “shoulders” OR 5-6 (2 pounds) ripe peeled and crushed tomatoes
2 stalks celery make sure one has leaves, cut into large pieces
1 small sweet onion, chopped
2 t ground basil
1 t Mediterranean oregano
1/2 t ground black pepper
Salt to taste
2 T olive oil

Optional: hot red pepper flakes Read More

Bracciole of Beef


1 1/2 cups dried plain bread crumbs
1 cup Romano cheese, grated
2 t garlic powder
2 t dried parsley flakes or 2 T fresh chopped parsley
1 t oregano
1/4 t ground black pepper
6 large wafer thin slices of beef, approximately 1 1/2 lbs
2 T olive oil
6 slices ham
6 slices Swiss cheese
1 cup pasta sauce
4 oz fresh mozzarella cheese, sliced into six pieces

Spoon Mage™ Note:

Wait, isn’t this involtini, not bracciole?! Read More

Italian Beef Stew with Mushrooms



3 lb chuck roast, trimmed of fat and cubed
1 medium onion, chopped
3 medium red potatoes, chopped, skin on
28 oz tomatoes, squished by hand the Italian way
2 cups carrots, sliced
1/2 cup celery, sliced
6 oz mushrooms, small crimini can be left whole, if large, slice in half
1 t dried oregano
1 t dried thyme
1/2 t fresh cracked black pepper
1/4 cup packed fresh basil leaves, torn in half
1/2 cup beef stock
1 T olive oil
1 bay leaf Read More