beef and green bean stew
Besides ground beef, I have to admit that meat is not really my thing. I’m not a steak person at all and at barbecues I stick to grilled chicken, kebabs and vegetables. But given that I’m married to a real carnivore, I had to start cooking more meat dishes at home so I’ve created many recipes that we both love! This beef stew is one of my favorite meat meals to make, because the meat becomes so tender when cooked in tomato sauce.
- 2 tablespoons olive oil
- 500g beef strips
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1½ tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 400g-can crushed tomatoes
- ¼ cup beef broth
- 250g green beans, ends trimmed
- In a large pot, heat the olive oil over medium-high heat. Cook the beef until slightly golden with salt and pepper, about 7 to 10 minutes, stirring often. Add the onion and garlic and cook for 5 more minutes.
- Add the Dijon mustard, soy sauce, tomato paste, canned crushed tomatoes and beef broth. Bring to a boil, cover, reduce heat to medium-low, and let simmer for 30 minutes.
- Add the green beans to the pot. Cover and cook for another 30 minutes. Serve warm.
DON'T LIKE GREEN BEANS? You don't need to add them. You can also use okra instead.
This recipe can be frozen