Mushroom Stew by Dorothy Cardamone


1 lb beef chuck, cut into 1″ cubes
1 lb Italian sausage, cut up
1 lb veal, cut into 1″ cubes
Brown meats in a large pot. Once meat is browned, add:
1 can (qt) plum tomatoes
1 can (6oz) tomato paste
2 cans Hunts tomato sauce
1 lb mushrooms, cut up
3 lb green peppers, cut into pieces but not chopped/diced
4 small yellow onions, cut into pieces but not chopped/diced
4 cloves garlic, chopped salt and pepper to taste
2 hot peppers, diced (optional)

Cook stew slowly for 5-6 hours (or 1-2 hours if you are like me!) Add ¼ cup or more water periodically if it gets too thick. ½ hour before serving, cook: 1 lb medium shells (pasta). Serve in bowls: Mushroom Stew over cooked pasta shells.

John Cardamone’s Variation: “Mushroomless Stew” – If you don’t like mushrooms, leave them out!

-John Cardamone

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