Beef Stew with Green Beans

Adding green beans at the last minutes means they’ll keep their bright color and crunch.

Serves: 4Hands-on: 20 minutesTotal: 2 hours 30 minutesDifficulty: Easy


Serves: 4

Ingredients

  • 1 lb. beef round steak, cut into 1½" pieces
  • 2 Tbsp. all-purpose flour
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 2 large carrots, peeled and cut into 1" pieces
  • 4 medium potatoes, peeled and cut into 1" pieces
  • 1 can (14 oz.) diced tomatoes, undrained
  • 2 cups beef broth
  • 1 cup red wine
  • 1 cup water
  • 8 oz. mushrooms, sliced
  • 1 cup green beans, trimmed

Directions

  • Toss steak with flour, salt, and pepper in a large bowl. In large skillet over medium-high heat, heat olive oil. Sauté beef until brown, about 2 to 3 minutes, stirring frequently. Add onion and garlic; cook and stir for 4 to 5 minutes until crisp-tender. Add carrots, potatoes, tomatoes, beef broth, wine, and water; stir.
  • Bring to a boil, then cover pan, reduce heat to low, and simmer for 2 hours until beef is thoroughly cooked. Stir in green beans and simmer until heated through, about 10 minutes.