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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Converted by MM_Buster v2.0l.

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