Free Recipe Lasagna Beef Stew
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Lasagna Beef Stew Recipe
3 tb All-purpose flour
Salt
1 ts Paprika
3 tb Vegetable oil
2 lb Boneless beef; cut in 1/2
-cubes
2 c Water
1 cn (8-oz) tomato sauce
4 Onions; peeled and quartered
1/2 ts Dried basil
1/2 ts Dried rosemary
1 pk (10-oz) frozen peas
4 oz Uncooked lasagna noodles
2 oz Grated Parmesan cheese
4 oz Mozzarella cheese; cut in 1
-cubes
Lasagna Beef Stew Preparation
Combine flour, salt to taste and paprika in a paper bag; shake to mix. Put meat into bag; shake to coat. Heat oil in large, heavy skillet or Dutch oven. Brown meat in oil, in batches if necessary, stirring to get all sides brown. Pour off drippings. Add water, tomato sauce, onions basil and rosemary to skillet. Cover and simmer over low heat for 2 hours or until meat is tender, adding peas for the last 15 minutes of cooking time. Cook noodles in boiling salted water as package directs. Cut each noodle crosswise into 6 to 8 pieces; add to stew. Cook a couple of minutes more; pour into serving dish. Toss in cheese and allow to sit a few minutes so that cheese softens. Serve with hot crusty bread – if desired. Per serving: 198 Calories; 14g Fat (65% calories from fat); 9g Protein; 8g Carbohydrate; 24mg Cholesterol; 623mg Sodium NOTES : By Joe Pollack of the St. Louis Post-Dispatch: Winter is a good time for hearty meals and hearty wines, time to uncork a California Cabernet Sauvignon. Most of them go well with a long-simmered beef stew. The recipe here has been a favorite in my family. It was clipped from the Post-Dispatch some 30 years ago. The presence of lasagna noodles, onions and cheese, rather than the vegetables and potatoes that populate most stews, was the first thing to catch my eye. Recipe by: St. Louis Post Dispatch Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Mar 3, 1998
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