Andy M.
Certified Pretend Chef
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
[FONT=PC명]⅓[/FONT] C White Wine
½ 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[FONT=PC명]½[/FONT] 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.
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
[FONT=PC명]⅓[/FONT] C White Wine
½ 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[FONT=PC명]½[/FONT] 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.