Puerto rican beef stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Vegetable oil |
| 1½ | pounds | Stewing beef; cut into 1 1/2-inch |
| ; pieces | ||
| 1 | large | Onion; chopped |
| 3 | larges | Garlic cloves; chopped |
| 1 | tablespoon | Chopped fresh parsley |
| 4 | Fresh thyme sprigs or 1 teaspoon dried; crumbled | |
| 4 | Bay leaves | |
| 2 | tablespoons | All purpose-flour |
| 2 | cans | Beef broth; (14 1/2-ounce) |
| 2 | cups | Dry red wine |
| 4 | larges | Potatoes; cut lengthwise into |
| ; quarters | ||
| 3 | larges | Carrots; cut into 3/4-inch |
| ; pieces | ||
| ½ | pounds | Green beans; trimmed, halved |
| Chopped fresh parsley | ||
Directions
Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic to pot and saute 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 minutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.
Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes.
Transfer stew to large bowl. Garnish with chopped parsley and serve.
Serves 6.
Bon Appetit March 1993
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