Try this Lasagna Beef Stew recipe, or contribute your own.

Still searching for what to cook ?

Name: Lasagna Beef Stew
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: Salt; 2 oz Grated Parmesan cheese; 4 oz Mozzarella cheese cut in 1"; 3 tb All-purpose flour; 2 c Water; 1 ts Paprika; 1 10-oz pk frozen peas; 3 tb Vegetable oil; 2 lb Boneless beef cut in 1/2"; 1/2 ts Dried Rosemary; 1 8-oz cn tomato sauce; 4 Onions peeled and quartered; 4 oz lasagna noodles Uncooked; 1/2 ts Dried basil

Find the most delicious recipes here

INGREDIENTS

Salt
2 oz Grated Parmesan cheese
4 oz Mozzarella cheese ; cut in 1"
3 tb All-purpose flour
2 c Water
1 ts Paprika
1 10-oz pk frozen peas
3 tb Vegetable oil
2 lb Boneless beef ; cut in 1/2"
1/2 ts Dried Rosemary
1 8-oz cn tomato sauce
4 Onions ; peeled and quartered
4 oz lasagna noodles ; Uncooked
1/2 ts Dried basil

Servings

INSTRUCTIONS

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 on Mar 3, 1998

NOTES

Alert editor

Lasagna Beef Stew

Salt
2 oz Grated Parmesan cheese
4 oz Mozzarella cheese cut in 1"
3 tb All-purpose flour
2 c Water
1 ts Paprika
1 10-oz pk frozen peas
3 tb Vegetable oil
2 lb Boneless beef cut in 1/2"
1/2 ts Dried Rosemary
1 8-oz cn tomato sauce
4 Onions peeled and quartered
4 oz lasagna noodles Uncooked
1/2 ts Dried basil

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (478g)
Recipe Makes: 6

Calories: 671
Calories from Fat: 349 (52%)

Amt Per Serving		% DV

	Total Fat 38.8g	52 %
	Saturated Fat 15.1g	76 %
	Monounsaturated Fat 16.5g
	Polyunsanturated Fat 2.9g
Cholesterol 133.8mg		41 %
Sodium 655.7mg		23 %
Potassium 963.5mg		25 %
Total Carbohydrate 36.8g		11 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 31.1g
Protein 43.5g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 671

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe