String Bean Beef Stew Recipe



I really love stew and it doesn't have to be in season vegetables. Even though my first preference would be to have all fresh , a great beef stew can be made all year round. Here is any easy recipe to follow to feed many people and believe me this will warm you up and keep you satisfied any time of the year!
Mom used any kind of meat that was on sale, slow cooking this will make the least expensive meat tender and fall apart and this is great in the slow cooker too if you're not in a hurry! 

Plus leftovers if any are delicious!


String Bean Beef Stew Recipe

1 pound green beans or more cleaned and snipped 
3 pounds stew beef or any other kind of meat cut into cubes
1 cup sliced carrots
1 stalk chopped celery with leaves
1 cup loose kernel corn
1 cup peas
1 large 28 ounce can petite tomatoes diced or 5 plum tomatoes chopped
1 can tomato paste
1 cup Pinot Noir wine
3 zucchini cubed
1 chopped bell pepper
1 8 ounce package sliced mushrooms
3 cloves minced garlic
olive oil
water
basil, parsley, oregano, salt, pepper and cayenne to taste

In a 5 quart saucepan add 3 tablespoons olive oil, saute meat until brown around 3 minutes on each side then add the garlic, peppers for 1 more minute. Add the rest of the vegetables, wine, tomatoes, tomato paste, salt, pepper, spices to taste. Add to all vegetables and meat just to cover with water. Simmer until meat falls apart on low around 2 hours.  Serve with Italian crusty bread.

2 comments:

Big Dude said...

When I was a kid, beef stew pretty much just contained meat, potatoes, onions, carrots, celery, and gravy but Bev likes your version with green beans and tomatoes which I have also learned to enjoy.

Liz Berg said...

Such terrific depth of flavor---sounds like an amazing stew!