Puerto Rican Beef Stew
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| 1 ½ | pounds |
stewing beef
cut into 1 1/2 inch pieces |
|
| 1 | large |
onions
chopped |
|
| 3 | large |
garlic cloves
chopped |
*
|
| 1 | tablespoon |
parsley leaves
fresh, chopped |
|
| 4 | each |
thyme sprigs
fresh, or 1 teaspoon dried, crumbled |
* |
| 4 | each |
bay leaves
|
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 29 | ounces |
beef stock
|
|
| 2 | cups |
red wine
dry |
*
|
| 4 | large |
potatoes
cut lengthwise into quarters |
|
| 3 large |
carrots
cut into 3/4 inch pieces |
*
|
|
| ½ | pound |
green beans
trimmed and halved |
|
| 1 | x |
parsley leaves
fresh, chopped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 680.4 | g |
stewing beef
cut into 1 1/2 inch pieces |
|
| 1 | large |
onions
chopped |
|
| 3 | large |
garlic cloves
chopped |
*
|
| 15 | ml |
parsley leaves
fresh, chopped |
|
| 4 | each |
thyme sprigs
fresh, or 1 teaspoon dried, crumbled |
* |
| 4 | each |
bay leaves
|
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 838.1 | ml/g |
beef stock
|
|
| 473 | ml |
red wine
dry |
*
|
| 4 | large |
potatoes
cut lengthwise into quarters |
|
|
carrots
cut into 3/4 inch pieces |
*
|
||
| 226.8 | g |
green beans
trimmed and halved |
|
| 1 | x |
parsley leaves
fresh, chopped, for garnish |
*
|
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 sauté 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 bea ns are tender and gravy is slightly thickened, about 10 minutes.
Transfer stew to large bowl.
Garnish with chopped parsley and serve.
