Recipe - Beef Stew With Vegetables And Potatoes

1 lg Onion; finely chopped
3 Cloves garlic; crushed
1 cup Celery; chopped
1 lg Potato; peeled and chopped
1 cup Carrots; minced
One half teaspoon Crushed red pepper
1 cup Fresh mushrooms; cut or sliced up
One fourth cup Green olive oil
1 pound Round steak, trimmed of
fat*; cut into 1" pieces
1 cup Dry red wine
One half teaspoon Italian herb seasoning
1 cup Fresh parsley; chopped
1 Whole bay leaf
1 cup Canned tomatoes; crushed and
drained
1 small Onion; cut into rings

In a large skillet, saute the chopped onion, garlic, celery, potatoes,
carrots, crushed red pepper, and mushrooms in the oil for 5 minutes. Add
the steak and stir often to brown lightly.

Add the wine and cook for 3 minutes. Add Italian herb seasoning, parsley,
bay leaf, crushed tomatoes, and onion rings, and cook for 10 minutes. Taste
and season with black or cayenne pepper for a more piccante taste.

Remove the bay leaf. Sprinkle with chopped fresh Italian parsley before
serving.
Recipe By : Elisa Celli's Italian Light Cooking

Posted to MCRecipe Digest V1 #255

Date: Wed, 23 Oct 1996 16:53:40 0400

From: "Izzy and PJ" izzypj@aei.ca

Serving Ideas : Crusty bread and salad

NOTES : Variations: 1) Eliminate the potato and serve over rice. 2) Add
minced green peppers, cut or sliced up zucchini, eggplant, asparagus, or peeled fresh

tomatoes.