Meat Lover’s Stew
TARANTINO
Recipe developed by G. Garvin
1/4 cup olive oil 2 zucchini, sliced
8 ounces boneless, skinless chicken 1 yellow bell pepper, diced
breast, chopped 1 onion, chopped
3 tablespoons chopped garlic 3 Tarantino’s mild Italian
2 tablespoons chopped shallots sausages, sliced
1 teaspoon salt, divided 5 garlic cloves
1 teaspoon ground black 6 cups water
pepper, divided 1 cup white wine
8 ounces beef steak, cubed 1 cup beef stock
8 ounces boneless lamb, cubed 1 cup halved grape tomatoes
2 large potatoes, cubed 8 ounces green peas
3 tablespoons curry powder (fresh or frozen)
3 carrots, chopped
1. In a large pot, heat olive oil over medium heat. Add chicken, garlic, shallots,
1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until chicken starts
to brown.
2. Add steak, lamb, potatoes and curry powder; mix well. Stir in carrots,
zucchini, bell pepper and onion. Add sausage, garlic cloves and remaining 1/2
teaspoon salt and pepper. Stir in water, wine and beef stock.
3. Bring to a simmer. Add grape tomatoes and peas. Cover, reduce heat and
let simmer for 20-30 minutes, or until vegetables are tender. Stir and let sit
for 5 minutes.
4. Serve with your favorite toasted bread or over white rice.
Makes 8-10 servings.
Brands may vary by region; substitute a similar product.
