1 pound fresh mushrooms
2 cloves garlic, minced
4 tablespoons olive oil
2 tablespoons distilled white vinegar
1 tablespoon salt
1 tablespoon Italian seasoning
1 tablespoon distilled white vinegar
1 teaspoon dried oregano
2 teaspoons dried basil
6 pounds beef stew meat, sliced into 1 inch cubes
2 teaspoons dried marjoram
2 stalks celery, cut into wedges
1 cup diced broccoli
4 carrots, sliced into 1/2 inch rounds
2 slices onion, sliced into rings
1/4 teaspoon dried parsley
2 teaspoons dried basil
1/4 teaspoon dried oregano
4 teaspoons red pepper flakes
1/2 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoon dried sage
3 tablespoons olive oil
1 (16 ounce) package frozen mixed vegetables
1 cup Italian-style salad greens
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Stir in mushrooms and garlic. Cook 10 minutes. Drain mushrooms and garlic and toss in a tablespoon of olive oil and vinegar. Cook 10 minutes, stirring occasionally, until mushrooms are tender.
In a large skillet, saute mushrooms in 2 tablespoons olive oil and 1 tablespoon vinegar. Reduce heat to low and add mushrooms and garlic to pan.
In a mixing bowl, scrape the mushroom/garlic mixture into the bottom of a large mixing bowl. Mix salad greens with mushroom/garlic mixture, broccoli, carrots, onion, parsley, basil and oregano. Transfer to bowl. Cut a small swath into each piece.
In a small mixing bowl, combine mixed vegetables with mushroom/garlic mixture and peas. Spoon vegetables over vegetables in pan, lifting veggies to cover. Cover, and let stand overnight.
Stir eggs into pan of stew, stirring occasionally, until eggs are nearly set.
Return mushrooms and garlic mixture to pan, and mix gently (recipe follows). Pour stock over stew. Cook over low heat, stirring gently, until liquid is reduced by half.
Pour remaining 1/2 cup olive oil into pan of stew and add sliced onion, celery, carrots, celery wedges, around mushrooms, and mushrooms. Heat just to a simmer.
Pour into 2 to 3 quart casserole dish and spread with remaining mushrooms and garlic mixture. Sprinkle with remaining green peppers and mushrooms.
Bake 50 minutes in the preheated oven, stirring occasionally, until vegetables are tender (about 20 minutes).
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