Beef Stew Robustezza

This recipe is a close version of my father's beef stew which most likely came from my Sicilian grandmother's family. He taught my mother how to make it, I've added a couple of modern touches and it has been a family favorite ever since.

Italian dressing, 1/2 C
Apple Cider Vinegar, 1/4 C
Olive oil, 1 Tablespoon
Chopped stew meat, 1 lb
Dry Rub: 1 Tablespoon fennel seed (coarsely ground), 1 teaspoon cumin, 1 teaspoon cayenne pepper
Yellow Onion, 1 coarsely chopped
Carrots, 4 chopped
Celery, 3 stalks, chopped
Red potatoes, 6 small, peeled and chopped
Canned diced tomatoes, 14 oz, no salt
Water, use 1/2 tomato can to measure 7 oz of water
Low Sodium Chicken broth, 14 oz

- Let cook for one hour -

Garlic, 2 cloves finely chopped or pressed
Basil, 1/4 Cup fresh or 1 Tablespoon dried
Oregano, 1/4 Cup fresh or 1 Tablespoon dried
Worcestershire sauce, 2 Tablespoons

A-1 Steak sauce, 1 Tablespoon
Lawry’s Season Salt, 1 teaspoon

Garlic powder, 1 teaspoon
Black Pepper, 1 teaspoon
Salt, 1 teaspoon
Optional: Brown rice, 1 Cup
Garnish: Italian Flatleaf Parsley or Cilantro - fresh.

Marinate stew meat with 1/2 C Italian dressing and 1/4 C Apple Cider Vinegar for 2 - 12 hours.

Remove meat from marinade and pat dry. Cut into bit-sized pieces and then toss with dry rub. In large Dutch oven, on medium-high heat add olive oil and sear stew meat. Reduce heat to low.

Add carrots, celery, onion and potatoes to pot as you prepare them. Next, added the canned tomatoes, water and chicken broth.

Cook on very low heat for 1 hour and then add garlic, basil, oregano, Worcestershire sauce, A-1 sauce, Lawry’s season salt, garlic powder, black pepper and salt.

About 45 minutes before serving beef stew, cook rice. Once cooked, add 2 Tablespoons butter to the rice.

Spoon rice in bowl and add stew to the top. Garnish with Italian flat leaf Parsley or Cilantro.

Another nice option instead of rice is to serve with cornbread.

Serves 6.