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Italian Green Bean Stew

This stew recipe from my daughter warms the heart on a cold winter day.
2 ServingsPrep: 10 min. Cook: 1 hour 40 min.

Ingredients

  • 1/2 pound beef stew meat, cut into 3/4-inch cubes
  • 2 tablespoons butter, divided
  • 1 celery rib, chopped
  • 1/3 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup water, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • 1 cup frozen cut green beans
  • 1/4 teaspoon minced fresh parsley
  • 1 to 2 tablespoons cornstarch

Directions

  • In a large saucepan, cook meat in 1 tablespoon butter until browned;
  • drain and set meat aside. In same saucepan, saute the celery, onion
  • and garlic with remaining butter until tender. Stir in the tomatoes,
  • 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a
  • boil. Reduce heat; cover and simmer for 1 hour.
  • Stir in beans and parsley. Return to a boil. Reduce heat; cover and
  • simmer for about 30 minutes longer or until meat and beans are
  • tender. Combine cornstarch and remaining water until smooth.
  • Gradually stir into stew. Bring to a boil; cook and stir for 1-2
  • minutes or until thickened. Yield: 2 servings.
© Taste of Home 2009 Tasteofhome Logo

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Italian Green Bean Stew (continued)

Nutrition Facts: 1 serving (1 cup) equals 356 calories, 19 g fat (10 g saturated fat), 101 mg cholesterol, 1,104 mg sodium, 21 g carbohydrate, 6 g fiber, 25 g protein.
© Taste of Home 2009 Tasteofhome Logo