Beef Stew, Bologna Style

Beef Stew, Bologna Style

Looking for an Italian dinner? This luscious stew is simply beef steak mixed with vegetables and flavored with red wine and vinegar.

Prep Time

15

Minutes

Total Time

1:25

Hr:Mins

Makes

6

servings

1 1/2
pounds beef boneless sirloin steak, about 1 inch thick
1
tablespoon olive oil
4
ounces sliced imported pancetta or lean bacon, cut into 1/2-inch pieces
1
medium onion, chopped (1/2 cup)
1
medium green bell pepper, chopped (1 cup)
2
cloves garlic, finely chopped
1
tablespoon chopped fresh parsley
1
cup sweet red wine or beef broth
1
tablespoon balsamic vinegar
1/4
teaspoon salt
1/4
teaspoon pepper
2
medium potatoes, cut into 1-inch pieces
1
medium carrot, thinly sliced (1/2 cup)
2
fresh or dried bay leaves
  1. Remove fat from beef. Cut beef into 1-inch cubes.
  2. Heat oil in nonstick 4-quart Dutch oven over medium heat. Cook pancetta, onion, bell pepper, garlic and parsley in oil about 10 minutes, stirring occasionally, until pancetta is brown.
  3. Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Parola di Antonio
This recipe comes straight from the culinary capital of Italy, Bologna. A good Lambrusco wine is the best choice, both for cooking and for drinking during the dinner. The potatoes can be peeled or unpeeled, whichever way you like them best.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 60mg;
  • Sodium 390mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 2g,
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 1 Vegetable;
    • 3 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.