Come summer, when string beans are at their tasty freshest, my mother-in-law makes this beefy stew about once a week, and everybody volunteers to snap away the tips of the beans. Her proportions are never hard-and-fast, so feel free to adjust them to suit your taste. This will serve 4-6, and there may or may not be leftovers.
Prep Time: 30 minutes
Cook Time: 2 hours, 00 minute
Ingredients:
- 2 1/4 pounds (1 k) stew beef, gristle removed, and cubed
- 2 1/4 pounds (1 k) string beans
- A carrot or two, peeled and cut into rounds
- An onion, chopped
- 1 cup (250 ml) tomato sauce, or a 1-pound (400 g) can of tomatoes
- Salt and pepper to taste
- 1/4 cup (60 ml) olive oil
- A half cup dry red wine (optional)
Preparation:
Heat the olive oil in a pot and add the chopped onions; cook until they have become translucent, taking care lest they burn, and then add the meat; continue cooking, stirring, until the meat is browned on all sides. Add the wine if you're including it, and continue cooking until it has evaporated. Add the carrot and the tomato, season to taste, and simmer over a low flame, covered, for about an hour. Add the string beans and continue cooking for another half hour or until all is fork- tender. Check seasoning, and serve.
Accompaniments? A tossed salad is quite nice.
The wine? Since we eat it in summer, a lighter red along the lines of a Chianti Classico d'Annata or a Rosso di Montalcino. It will also work well with more substantial wines, for example Nobile di Montepulciano or a Valpolicella Classico Superiore.
Accompaniments? A tossed salad is quite nice.
The wine? Since we eat it in summer, a lighter red along the lines of a Chianti Classico d'Annata or a Rosso di Montalcino. It will also work well with more substantial wines, for example Nobile di Montepulciano or a Valpolicella Classico Superiore.
