Puerto Rican Beef Stew
Serves: 2
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 large
Onion (chopped)3 large
Garlic Cloves (chopped)2 tbsps
Flour (all purpose-)2 cups
Red Wine (dry)Directions:
1
Heat oil in heavy large pot or Dutch oven over high heat
2
Add beef in batches and brown
3
Using slotted spoon, transfer beef to bowl
4
Add onion and garlic to pot and sauté 5 minutes
5
Add parsley, thyme, bay leaves and flour
6
Stir 2 minutes
7
Gradually mix in broth and wine
8
Return beef to pot and bring mixture to boil
9
Reduce heat to medium-low and simmer uncovered 45 minutes
10
Add potatoes and carrots to stew
11
Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes
12
Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes
13
Transfer stew to large bowl
14
Garnish with chopped parsley and serve
15
Heat oil in heavy large pot or Dutch oven over high heat
16
Add beef in batches and brown
17
Using slotted spoon, transfer beef to bowl
18
Add onion and garlic to pot and sauté 5 minutes
19
Add parsley, thyme, bay leaves and flour
20
Stir 2 minutes
21
Gradually mix in broth and wine
22
Return beef to pot and bring mixture to boil
23
Reduce heat to medium-low and simmer uncovered 45 minutes
24
Add potatoes and carrots to stew
25
Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes
26
Add green beans and simmer until beans are tender and gravy is slightly thickened, about 10 minutes
27
Transfer stew to large bowl
28
Garnish with chopped parsley and serve