Italian Green Bean Stew
Source of Recipe
Donna Rollison
Recipe Introduction
Origins Unknown
List of Ingredients
1/2 pound beef stew meat, cut into 3/4-inch cubes
2 tablespoons butter or margarine, divided
1 celery rib, chopped
1/3 cup chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water, divided
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon pepper
1 cup fresh cut green beans
1/4 teaspoon minced fresh parsley
1 to 2 tablespoons cornstarch
Recipe
In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside.
In same saucepan, saute the celery, onion and garlic with remaining butter until tender.
Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour.
Stir in beans and parsley.
Return to a boil.
Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender.
Combine cornstarch and remaining water until smooth. Gradually stir into stew.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Yield: 2 servings.
|
|
member logon
