- 2 tablespoons extra-virgin olive oil
- 1 pound beef stew meat, cut into cubes
- 1 tablespoon all-purpose flour
- 8 cloves garlic, minced
- 2 bay leaves
- 1 pinch ground black pepper
- 1 pinch salt
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 carrot, chopped
- 1 pinch paprika
- 1/2 fresh tomato, chopped
- 1 cup white wine
- 1 cup water
- 2 sprigs fresh parsley
- 3 red potatoes, peeled and cubed
- 1 sweet potato, peeled and cubed
- 1 (14.5 ounce) can green beans, drained
- Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
- Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
03/17/2017
recipepes.com
Mom's Portuguese Beef Stew, recipe
PT15M
PT1H
5
455 calories
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