TIP:

For a thicker stew, stir 1 tablespoon cornstarch combined with 1 tablespoon water into prepared stew. Cook on Sauté for 2 min. while stirring until slightly thickened.

To Prepare on the Stovetop:

Brown meat and vegetables in hot oil in large pot or Dutch oven on medium heat, working in batches if necessary. Stir in all remaining ingredients except peas. Cover with lid. Simmer on low heat 1-1/2 hours or until beef is tender, stirring occasionally. Stir in peas.

Tips:

Pickled peppers such as cherry peppers, banana peppers, pepperoncini or giardiniera mix will give this dish a bright hit of acidity to cut through the richness of the fries. Try a variety from the olive bar in the deli section of the grocery store.

Tip:

Turn this dish into a soup by using 4 cups of broth.

Substitute your favorite variety of RAGÚ® Pasta Sauce for this recipe.

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Tip:

Dredging meats in flour before cooking not only encourages browning, but also helps to insulate them to keep them moist. browning, but also helps to insulate them to keep them moist.

Chicken breasts labeled “thin-sliced“ are also sometimes labeled as “cutlets” in the meat department of the grocery store.

You can substitute thinly sliced pork chops for the chicken breasts.

There is no need to pre-cook the quinoa before stuffing the peppers because it will steam as it cooks.

Make this protein-packed dish vegetarian by substituting plant-based sausage and vegetable broth for the turkey sausage and chicken broth.

Use an electric pressure cooker:

Heat oil in electric pressure cooker on Sauté function until shimmering. Cook sausage and onions as directed. Add garlic, sauce, broth and noodles; close and lock lid. Cook 3 min. on high pressure. Manually release any remaining pressure. Stir in spinach on Sauté function 1-2 min. until wilted. Serve as directed.

Use an electric pressure cooker:

Using RAGÚ^® Pasta Sauce to create a “speed-scratch” enchilada sauce, quickly warming oiled tortillas in the microwave, plus convenient rotisserie chicken gets dinner on the table quickly.

Use 1 jar (45 ounces) RAGÚ^® Old World Style^® Traditional Sauce to make one pan of enchiladas to enjoy now and one to freeze for a future meal. Prepare as directed, doubling all other ingredients and using two 13x9-inch baking dishes. Cover pan tightly with plastic wrap before freezing. When ready to bake, thaw overnight in the refrigerator, remove plastic wrap, cover with foil, and bake 35-40 min. or until hot.

For fully cooked yolks, add 2 min. to the cook time.

Shakshuka is originally an Israeli breakfast dish of eggs poached with vegetables cooked tomato sauce.

Riced cauliflower is often available in both the fresh produce and frozen sections of the grocery store.

The cauliflower gives this sauce a dairy-like flavor and texture without adding heavy cream. For a completely dairy-free dish, serve this sauce with dry pasta such as penne or fettuccine.

Substitute sliced provolone or fontina cheese for the mozzarella.