Italian Meatball Hoagies
INGREDIENTS:
WILSON BWVB02B
1 lb Boneless beef -- cut in
Cubes
1 lb Lamb shoulder -- cut in
Pieces
1 tb Fat
1 md Size onion -- chopped
10 ml Garlic -- minced
1 cn (1 lb. 13 oz.) tomatoes
1/2 c Water
1 c Celery -- diced
1 tb Dried parsley flakes
1 ts Mixed Italian seasoning
1 ts Salt
1/2 ts Basil
13 ts Pepper
3 lg Carrots -- cut in 2" pieces
3 md Potatoes -- pared &
Quartered
WILSON BWVB02B
1 lb Boneless beef -- cut in
Cubes
1 lb Lamb shoulder -- cut in
Pieces
1 tb Fat
1 md Size onion -- chopped
10 ml Garlic -- minced
1 cn (1 lb. 13 oz.) tomatoes
1/2 c Water
1 c Celery -- diced
1 tb Dried parsley flakes
1 ts Mixed Italian seasoning
1 ts Salt
1/2 ts Basil
13 ts Pepper
3 lg Carrots -- cut in 2" pieces
3 md Potatoes -- pared &
Quartered
Prepare a day head, following the recipe steps, until meat is tender. Then remove stew, let cool, and keep covered in refrigerator. When ready to prepare dinner the next day, remove fat from top of beef mixture. Heat stew slowly to boiling, then add carrots and potatoes and cook slowly until the vegetables are tender. Vegetables may be added to the day-before-mixture but the stew taste better when the vegetables are added on reheating.
Brown beef and lamb well on all sides in fat in large heavy kettle. Add onion, garlic, tomatoes, water, celery, parsley flakes, Italian seasoning, salt, basil, and pepper. Cover; simmer 1 to 1-1/2 hours, or until meat is tender; add remaining ingredients; simmer 30 minutes, or until vegetables are tender.
Brown beef and lamb well on all sides in fat in large heavy kettle. Add onion, garlic, tomatoes, water, celery, parsley flakes, Italian seasoning, salt, basil, and pepper. Cover; simmer 1 to 1-1/2 hours, or until meat is tender; add remaining ingredients; simmer 30 minutes, or until vegetables are tender.