Last night I prepared a beef stew with green beans, just like it was made when I was a child. I also made a few improvements, adapting the recipe to my tastes. Here’s what you need for this delicacy:
- 500 grams of beef for stewing, which you can find already cut into cubes or you can take a whole piece and portion it yourself
- 500 grams of round green beans, frozen or fresh
- One small onion
- One small carrot
- Three cubes of beef concentrate from Oxo, which are less salty
- Three tablespoons of tomato concentrate 33%
- Salt, pepper, flour, and about 1.3 liters of water
- Two tablespoons of lard and one tablespoon of oil
- Four to five cloves of garlic
To achieve a fine texture for the sauce, I learned to coat the meat in flour before frying it, so there’s no need to add flour dissolved in water towards the end. In a tightly sealed container, I put about four tablespoons of flour, one tablespoon of salt, and half a tablespoon of pepper. I mixed the ingredients well and coated the washed and dried pieces of meat in this mixture. It’s a simple trick that helps achieve a delicious crust.
Once the meat is evenly coated with flour, it’s time to fry it. Use a larger pot or pan so that the meat cooks evenly. Heat the oil and lard and add the meat, turning it occasionally to brown it evenly. At this point, it may stick a little to the bottom of the pan, but don’t worry. Once the meat is browned, add the finely chopped onion and grated carrot, stirring quickly to release the flour from the bottom of the pan.
Once the onion becomes translucent, add water until the meat is covered and let it boil. The heat should be high at first, then reduce it to let the meat simmer slowly. Add bay leaves and a few peppercorns, stirring occasionally. When the meat is almost cooked, dissolve the three tablespoons of tomato paste in warm water and add it to the pot.
After the meat is nearly cooked through, add the beans. If you’re using fresh beans, wash and cut them to your liking. Frozen beans can be added directly. Let everything simmer over medium heat until the beans are tender. Finally, add the finely chopped garlic, stirring well. Serve the stew hot to preserve the intense garlic aroma. This recipe is enough for four delicious servings!
- 500 grams of beef for stewing, which you can find already cut into cubes or you can take a whole piece and portion it yourself
- 500 grams of round green beans, frozen or fresh
- One small onion
- One small carrot
- Three cubes of beef concentrate from Oxo, which are less salty
- Three tablespoons of tomato concentrate 33%
- Salt, pepper, flour, and about 1.3 liters of water
- Two tablespoons of lard and one tablespoon of oil
- Four to five cloves of garlic
To achieve a fine texture for the sauce, I learned to coat the meat in flour before frying it, so there’s no need to add flour dissolved in water towards the end. In a tightly sealed container, I put about four tablespoons of flour, one tablespoon of salt, and half a tablespoon of pepper. I mixed the ingredients well and coated the washed and dried pieces of meat in this mixture. It’s a simple trick that helps achieve a delicious crust.
Once the meat is evenly coated with flour, it’s time to fry it. Use a larger pot or pan so that the meat cooks evenly. Heat the oil and lard and add the meat, turning it occasionally to brown it evenly. At this point, it may stick a little to the bottom of the pan, but don’t worry. Once the meat is browned, add the finely chopped onion and grated carrot, stirring quickly to release the flour from the bottom of the pan.
Once the onion becomes translucent, add water until the meat is covered and let it boil. The heat should be high at first, then reduce it to let the meat simmer slowly. Add bay leaves and a few peppercorns, stirring occasionally. When the meat is almost cooked, dissolve the three tablespoons of tomato paste in warm water and add it to the pot.
After the meat is nearly cooked through, add the beans. If you’re using fresh beans, wash and cut them to your liking. Frozen beans can be added directly. Let everything simmer over medium heat until the beans are tender. Finally, add the finely chopped garlic, stirring well. Serve the stew hot to preserve the intense garlic aroma. This recipe is enough for four delicious servings!
Ingredients
500 g beef 500 g green beans round pods 3 tablespoons tomato paste 33% one small onion one small carrot 1.3 l water + beef cubes or 1.3 l beef broth flour salt ground pepper and whole peppercorns 4-5 cloves of garlic