TOTAL TIME: Prep: 10 min. Cook: 1 hour 40 min.
MAKES: 2 servings


  • 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

Nutritional Facts

1 cup: 356 calories, 19g fat (10g saturated fat), 101mg cholesterol, 1104mg sodium, 21g carbohydrate (10g sugars, 6g fiber), 25g protein.


  1. 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.
  2. 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.
Originally published as Italian Green Bean Stew in Cooking for One or Two Cookbook 2003, p126

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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