Green bean stew with beef

Green bean stew with veal

Green bean stew with veal is a delicious dish that combines the rich flavors of veal with the freshness of vegetables and green beans. This simple recipe is perfect for family meals and represents a delicacy that blends tradition with a modern taste, reminding us of hearty meals from childhood.

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Number of servings: 4-6

Necessary ingredients:

- 1 kg veal shoulder
- 500 g green beans (preferably frozen)
- 2 large carrots
- 2 large onions
- 1 red bell pepper
- 3 cloves of garlic
- 2 tablespoons olive oil (or other vegetable oil)
- 100 ml red wine
- 2 tablespoons tomato paste (preferably homemade)
- 1 tablespoon flour
- Salt and pepper to taste
- 1 teaspoon dried basil

Preparation steps:

1. Preparing the meat: To achieve tender and flavorful meat, start by thoroughly cleaning the veal shoulder. Then, place the meat in a pot of boiling water and let it simmer for 10-15 minutes. This step helps to remove impurities and adds extra flavor.

2. Cutting the meat: After boiling, remove the meat from the pot and let it cool slightly. Cut the meat into evenly sized cubes to ensure even cooking.

3. Preparing the vegetables: Peel the onion, carrots, and bell pepper. Slice the onion into thin rings (julienne), cut the carrots into rounds, and slice the bell pepper. These vegetables will add the necessary texture and freshness to the dish.

4. Sautéing the vegetables: In a large pot, add the two tablespoons of oil and, for added flavor, a tablespoon of water. Add the onion and veal, allowing them to sauté together for about 5-7 minutes, until the onion becomes translucent. Then, add the sliced bell pepper and continue cooking for another 3-4 minutes.

5. Boiling: Add a cup of water, cover the pot with a lid, and let the stew simmer on low heat for 15 minutes. This step allows the flavors to combine and the meat to become tender.

6. Adding the carrots: After 15 minutes, add the carrot rounds to the pot, stirring gently to incorporate them.

7. Wine and water: After a few minutes, add the red wine and enough water to cover the meat. Let everything simmer on low heat for about 20 minutes, stirring occasionally.

8. Preparing the green beans: While the meat is simmering, blanch the frozen green beans in boiling water for 3-5 minutes. This step helps preserve their vibrant color and crunchy texture.

9. Adding the beans and spices: After the meat has simmered, add the blanched green beans, tomato paste, and dried basil. Let the dish simmer together for 10 minutes.

10. Finalizing the dish: Prepare a mixture of flour and a little sauce from the pot, mixing it well, then add it to the stew. This will help thicken the sauce. Stir constantly to avoid lumps. Finally, season with salt and pepper to taste.

11. Serving: Green bean stew with veal is served hot, alongside polenta or fresh bread, which will soak up the delicious sauce. A summer salad with tomatoes and cucumbers can perfectly complement this dish.

Useful tips:

- Green beans: If using fresh green beans, you can clean and cut them into smaller pieces. Make sure to blanch them before adding them to the dish.
- Wine: Choose a quality red wine that complements the flavors of the meat. You can also use white wine for a lighter option.
- Variations: You can add other vegetables, such as zucchini or potatoes, to diversify the recipe. Additionally, you can replace veal with chicken or turkey for a lighter version.
- Calories and nutritional benefits: This stew is rich in protein, vitamins, and fiber. A serving provides approximately 300-350 calories, depending on the amount of oil used.

Frequently asked questions:

1. Can I use pork instead of veal?
Yes, pork is an excellent alternative, but make sure to cook it a bit longer, as pork may require more time to become tender.

2. How can I make the sauce spicier?
If you like a spicier taste, you can add chili flakes or hot sauce during preparation.

3. What is the best way to preserve the stew?
Green bean stew with veal can be stored in the refrigerator for 3-4 days or frozen for later consumption.

In conclusion, green bean stew with veal is an easy-to-make recipe that will delight you with its delicious flavors and hearty texture. Feel free to adapt it to your preferences and enjoy every bite. Bon appétit!

 Ingredients: 1 kg beef pulp, 500 g green beans (I had frozen), 2 carrots, 2 large onions, 1 red bell pepper, 3 cloves of garlic, salt, pepper, basil, 2 tablespoons of oil, 100 ml red wine, 2 tablespoons of tomato paste (I made it at home), 1 tablespoon of flour.

 Tags:  green beans beef