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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This stew recipe from my daughter warms the heart on a cold winter day. Ingredients:
1/2 pound beef stew meat, cut into 3/4-inch cubes |
2 tablespoons butter, 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 frozen cut green beans |
1/4 teaspoon minced fresh parsley |
1 to 2 tablespoons cornstarch |
Directions:
1. 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.
2. 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.
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