Puerto Rican Beef Stew
Ingredients
- 3 tablespoon vegetable oil
- 1 1/2 pound stewing beef, cut into 1 1/2-inch pieces
- 1 large onion, chopped
- 3 large garlic cloves, chopped
- 1 tablespoon chopped fresh parsley
- 4 fresh thyme sprigs or 1 teaspoon dried, crumbled
- 4 bay leaves
- 2 tablespoon all purpose-flour
- 2 14 1/2-ounce cans beef broth
- 2 cup dry red wine
- 4 large potatoes, cut lengthwise into quarters
- 3 large carrots, cut into 3/4-inch pieces
- 1/2 pound green beans, trimmed, halved
- Chopped fresh parsley
Instructions
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. 6 Servings