Beef and Bean Stew
By Yankee Magazine|Sep 18 2007|
Try snap beans, peas, and other vegetables in this stew. By adding them at the end you can preserve their flavors, as well as their textures and colors.
Yield
Serves 4
Ingredients
1/4 pound salt pork, diced
4 onions, peeled and chopped
2 cloves garlic, minced
2 pounds stew beef cubed
1 can (28 ounces) tomatoes and juice
2 cups beef stock
2 cups fresh green beans, cut into 1-inch pieces
1/2 cup boiling water
Salt and pepper to taste
Instructions
Preheat oven to 325 degrees. Fry salt pork in oven-proof casserole until crisp. Remove with slotted spoon. Sauté onions and garlic in fat. Add beef and stir over low heat until all sides arc brown. Add tomatoes and stock. Cover and bake 2-1/2 hours. When meat is tender, simmer beans, uncovered, in boiling water 5 minutes. Drain, add to stew, and stir. Season with salt and pepper.
