Green Bean Stew with Beef

Tender beef chunks simmered in a rich tomato and white wine sauce. Green beans add a fresh, crisp texture to this rustic Portuguese stew.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 767
• Protein: 51 g
• Carbs: 25 g
• Fat: 56 g

Ingredients

• 800 g Beef chuck ( cut into 3cm cubes )
• 600 g Green bean ( trimmed )
• 100 g Chorizo ( sliced )
• 2 piece Onion ( finely chopped )
• 3 piece Garlic ( minced )
• 3 piece Round tomato ( diced )
• 150 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 tsp Sweet paprika
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Sear the meat

   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. Sauté the garnish

   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. Deglaze and simmer

   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. Cook the beans

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 3 days. The sauce develops more flavor the next day. Reheat gently covered.