BRETT’S ITALIAN STYLE STOOP (A cross between Stew and Soup)

By brettjbrown

  • Yields 20 one cup servings

  • • 3 lbs Lean stew meat

  • • 1 Large Red Onion

  • • 4 Cloves minced garlic

  • • 3-14.5oz Cans Italian style stewed tomatoes with six cans of water

  • • Tomato past to taste. (If desired)

  • • 1 tsp Italian style seasoning

  • • 1 Bay leaf

  • • Salt & Pepper to taste

  • • 6-10 Baby Red Potatoes

  • • 1 Cup uncooked small shell or elbow macaroni

  • • 2 Cups Baby carrots (Fresh)

  • • 2 Cups Green beans (Fresh or caned)

  • • 3 Zucchini squash. (Fresh)

  • • 1 cup Kraft Parmesan cheese (to thicken and to taste)

  1. In eight quart Dutch cooker brown stew meat, onion, and garlic. Once browned, add stewed tomatoes with six cans of hot water, Italian seasoning, Bay Leaf, and salt and pepper to taste. If you want a little more tomato taste add a little tomato paste or you can add it later on. Cover and let simmer until meat is almost tender.

  2. Add Macaroni, Baby Potatoes. And some water if needed, but make sure that you leave room for the rest of the stuff. When potatoes are almost done add Carrots, Green beans, and Zucchini. Cover and simmer until carrots are at your liking. Add parmesan cheese, stir in, and enjoy.

  3. This is one of those things that taste better on the second day, that’s when it likes to turn to stew.

  4. Goes great with crusty bread.

Nutritional Facts

Calories 200 kcals
Protein 19.2 g
Carbohydrate 14g
Fiber 2.04g
Total Fat 7.61g
Sodium 482mg


2 replies

MewElla 2011-02-21 14:22:34 -0600 Report

This sounds so good, good car count too. Wish I had some of this for supper tonite.