Stew with green beans and beef - Detailed recipes with photos.

If you cook with red wine, choose the one that suits you taste, because the aroma during stewing will become more tart. с друзьями: Time: 2 час.20 minutes. Difficulty: medium Servings: 10 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

0.9 kg diced 2.5 cm beef shoulder
2 tbsp. dry red wine
2 peeled and sliced 2.5 cm. Potato tubers medium size
2 handfuls of green beans (trim the ends)
4 peeled, cut in half and cut into 2.5 cm pieces. medium sized carrots
3 diced small onion heads
1 tbsp. canned chopped tomatoes
Salt and ground black pepper
3 tbsp. l (45 gr.) Butter
2 tbsp. l flour
2 cans (410 gr.) Low-quality beef or chicken broth salt content
3 sprigs of fresh rosemary

Recipes with similar ingredients: beef, red wine, tomatoes, green beans, potatoes, carrots, onions, rosemary

Recipe preparation:

Lightly salt and pepper slices of beef. In heavy Melt 2 tbsp. Pan over medium heat over a 6 liter saucepan. l (30 gr.) butter. When the oil turns a little brown, put half beef and increase heat to strong. Meat first some liquid will be released, but when it evaporates, beef starts to brown. Cook by turning pieces of meat to they fried on all sides until the meat is evenly browned after the water has evaporated, about 5-6 minutes. If in some the moment the contents of the pan start to burn, just slightly reduce the fire. Put the beef in a bowl and fry the remaining meat using the remaining tablespoon of butter.
Transfer the last batch of beef to a bowl, then add to pan the carrots and onions and increase the heat to moderately strong. Fry until the onions are clear, about 5 minutes. Add flour and cook until it is completely mixed with vegetables. Pour in chicken stock, red wine, tomatoes and rosemary. Return beef in a pan and bring the liquid to a boil. Reduce the heat, so that the liquid boils slightly. Cover the pan loosely and cook for 50 minutes Stir the contents of the pan several times, so that it cooks evenly and does not stick to the bottom.
Add potatoes to the stew, cover the pan completely lid and cook until soft meat and potatoes, periodically stirring for another 45 minutes. Add green beans and stew another 5 minutes until ready until the pods turn bright green colors, but still crunchy.