Pronto Beef Stew

If you're looking for a flavorful (and fast) full meal deal for your family look no further than Grandma's Pronto Beef Stew. It's a hearty show stopper that your family will love. 

Word has it that heating it up for lunch the next day is even better (although I wouldn't know, because ALL the leftovers were gone and I was unable to check this out for myself)! But I'll take my better half's word for it. He is always game for something delicious for a lunch-time refueling the following day and this stew is just the ticket.

The recipe method calls for processing the diced tomatoes, but if you like your tomatoes a little chunkier, then by all means eliminate this step. It's all personal preference and this stew is so versatile, you can add or subtract darn near anything as your taste desires!

Pronto Beef Stew

1½  to 2 pounds beef stew meat

¼ cup flour

1 tsp Johnny's seasoning

2 Tbsp olive oil

2 Tbsp butter

1 medium onion, diced

1 garlic clove, minced

2 cans beef broth

1 (14.5 oz) can chickpeas, drained

1 can (14.5 oz) diced tomatoes (Italian style, if available), processed about 10 pulses in food processor

1 tsp salt

½ tsp oregano

½ tsp basil

½ tsp pepper

2 cups frozen mixed vegetables

1 cup unooked ditalini pasta

Shredded parmesan/romano mix cheese

1. Heat olive oil in Dutch oven or large skillet. Meanwhile put flour and seasoning in container or large plastic bag and dredge stew meat, covering completely. Sear meat in oil until browned on all sides then remove from pan with slotted spoon and set aside. Reduce heat to medium.

2. Melt butter in pan and saute onion and garlic for about 2 minutes. Add beef broth and scrape up any brown bits on bottom of pan. Add in chickpeas, tomatoes, salt, oregano, basil, and pepper. Bring to a boil and return meat to broth mixture. Cover and cook for two hours. 

3. After two hours, stir in mixed vegetables and pasta. Cover and cook one additional hour until beef and pasta are tender.  Stir before serving, sprinkle shredded cheese on top and serve with bread and a tossed green salad.

NOTE: This can be modified for a crockpot. Follow #1 and #2 above; then place everything in crockpot. Cover and cook on low for 8 hours. Then follow #3.