A homey and comforting dish with deep flavours from the beef and the mirepoix but at the same time enhanced with freshness from the beans. For me the addition of potatoes is a recipe based on my mother’s one, but you can always skip them.
Have a look below at the full recipe and don’t forget that you can always print it.
Beef Stew Green Beans and Potatoes
- 1.5 kg Beef , chuck boneless and cut into medium size cubes, about 4cm
- 750 g fresh Green Beans , ends cut and any side string removed
- 4 medium Potatoes , peeled and cut in small cubes (about 3 cm)
- 660 ml Beer , lager
- 2 large Yellow Onions
- 2 sticks Celery
- 2 Carrots
- 3 tbsp Tomato Paste
- 1 ½ tbsp fresh Thyme , leaves picked. If not available, then use 1 tbsp dry Thyme
- 1 tbsp dry Coriander , ground
- 1 tbsp Turmeric
- 90 ml EVOO , Extra Virgin Olive Oil
- Warm Water
- ½ cup fresh Parsley leaves picked and roughly chopped
- 1 tbsp Fine Sea Salt
- 1 tsp freshly ground Black Pepper
- Use a food processor with the shredder disc attach and finely shred the onions, celery and carrots. Keep aside.
- Place a large non-stick pot or casserole over high heat and pour 60ml of the oil. Allow to heat up and add the beef cubes searing for about 3’ and until all sides until are nicely browned. Remove the veal from the pot and keep aside.
- In the same pot where we reduced the heat to low, we add the rest of the oil, 30ml, and allow to heat up. Then we add the shredded vegetables and sauté for about 8’ and until nicely softened. Increase the heat, return the beef to the pot and pour the beer. Bring to a boil and cook for about 5’, allowing for the alcohol to evaporate. Pour enough water to cover the beef, bring to a boil and allow to simmer for 45’, covered. During this time stir couple of times and if the beer and water have evaporated, then add some more warm water.
- At the end of the 45’ add the paste along with the thyme, coriander, turmeric and season with the salt and pepper. Mix well and add the beans and once again add some more warm water to cover them. Bring to a boil and simmer for further 45’.
- Finally add the potatoes but this time be careful of how much water you add as you want your liquids to almost evaporate at the end of the final cooking step which is simmering for about 30’with the lid askew.
- 10’ before the end add the chopped parsley and give it a gentle stir. If liquids are still there, then completely uncovered to help the evaporation and leave you with a nice sauce that is based on the oil and not so much on the liquids. Remove from the heat and allow to cool a bit before serving.