Green Bean Stew with Beef
Ingredients
- 800 gBeef chuck (cut into 3cm cubes)
- 600 gGreen bean (trimmed)
- 100 gChorizo (sliced)
- 2 pcOnion (finely chopped)
- 3 pcGarlic (minced)
- 3 pcRound tomato (diced)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 tspSweet paprika
- 2 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender beef chunks simmered in a rich tomato and white wine sauce. Green beans add a fresh, crisp texture to this rustic Portuguese stew.
- 1
Heat olive oil in a cast iron pot. Sear the beef cubes over high heat until a fragrant brown crust forms on each side. Remove and set aside.
- 2
In the same fat, sauté the chopped onion and sliced chorizo. When the onion is translucent, add the minced garlic and bay leaf. Dust with paprika.
- 3
Return the meat. Add the tomato paste and stir for a minute to toast it. Deglaze with white wine, scraping up the bits. Add the diced tomatoes. Cover with water. Cover and simmer over low heat until the meat is tender.
- 4
Add the trimmed green beans to the sauce. Continue cooking uncovered to reduce the sauce. It should be glossy and coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Do not overcook the beans: they should remain bright green and hold their shape.
- Beef chuck is ideal as the collagen will enrich the sauce and make it silky as it melts.
How long does this dish keep?
Keep refrigerated for up to 3 days. The sauce develops more flavor the next day. Reheat gently covered.
