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Old 05-11-2011, 12:28 PM   #1
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I hope you like it.

I also add white wine and a splash of broth to manage the thickness of the sauce.

Here's the whole thing so I don't miss anything:

Italian String Bean Stew

2 Tb Olive Oil
1 Lb Stew Beef, small cubes
1 Ea Onion, minced
2 Cl Garlic, minced
14 Oz Canned Tomato
C White Wine
Tb Oregano, dry
1 Tb Basil, dry
TT S&P
Beef or Chicken Broth
1 Lb String Beans

Heat the oil in a 3-quart saucepan and brown the beef in batches. Remove to a plate.

Add more oil if needed and sweat the onion and garlic.

Add the meat and accumulated juices, the tomato, wine and seasonings. Bring to a boil and reduce to a simmer. Simmer, covered for 1-1 hours until the meat is tender.

Add a splash of broth to thin the sauce if needed.

Add the string beans and simmer until the beans are cooked to the desired level of doneness.
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Old 05-11-2011, 04:43 PM   #2
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That sounds interesting Andy.....Think I'll give it whirl sometime soon.....
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Old 05-11-2011, 05:09 PM   #3
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Quote:
1 Ea Onion, minced
One onion?

Looks good Andy, and I love fresh green beans.
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Old 05-11-2011, 05:13 PM   #4
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Originally Posted by Kayelle View Post
One onion?

Looks good Andy, and I love fresh green beans.

Does that seem like too much, too little or something else???
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Old 05-11-2011, 05:14 PM   #5
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Looks good Ande. Us Yankee po boys make do with a string bean and potato salad which has the same ingredients except it uses some vinegar, more olive oil, no tomatoes and no beef and is eaten warm or at room temp.
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Old 05-11-2011, 05:17 PM   #6
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Originally Posted by justplainbill View Post
Looks good Ande. Us Yankee po boys make do with a string bean and potato salad which has the same ingredients except it uses some vinegar, more olive oil, no tomatoes and no beef and is eaten warm or at room temp.

WOW that sounds almost identical to my recipe!!

Being a Red Sox fan, I don't like to refer to myself as a yankee but I'm definitely a lifelong northerner.
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Old 05-11-2011, 05:26 PM   #7
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I'm in. I think I'll give this a whirl soon with some bison chuck I have.
Just to clarify, you don't dredge the beef in seasoned flour? I know I didn't read it. I just want to make sure it's not a given, since it's stew.
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Old 05-11-2011, 05:28 PM   #8
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Originally Posted by Andy M. View Post
WOW that sounds almost identical to my recipe!!

Being a Red Sox fan, I don't like to refer to myself as a yankee but I'm definitely a lifelong northerner.
Sorry I mixed up Ande with Andy; but it must be my Genovese heritage. Sure miss Dairy Fresh of Boston. IMHO, Yankee is spelled with a capital Y, unless you're a Reb. (with an attitude)
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Old 05-11-2011, 05:35 PM   #9
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I thought Yankee had a dollar sign in there somewhere, as in Yankee$

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Old 05-11-2011, 05:54 PM   #10
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I thought Yankee had a dollar sign in there somewhere, as in Yankee$

Pittsburgh ( part of NW PA?) is the place where my Grandfather's fraternal organization is headquartered. He and I were among the losers who thought one stone mason was worth 10 baseball players. Guess we sure were wrong.
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