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How To make Puerto Rican Beef Stew

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3 tablespoons vegetable oil
1 1/2 pounds stewing beef -- cut into 1 1/2-inch

pieces 1 large onion :

chopped
3 large garlic cloves

chopped
1 tablespoon chopped fresh parsley
4 fresh thyme sprigs :

or 1 teaspoon
-- dried, crumbled 4 bay leaves
2 tablespoons all purpose-flour
2 cans beef broth -- (14 1/2-ounce)
2 cups dry red wine
4 large potatoes

cut lengthwise into
:

quarters 3 large carrots -- cut into 3/4-inch

pieces 1/2 pound green beans :

trimmed halved
chopped fresh parsley
Heat oil in heavy large pot or Dutch oven over high heat. Add beef in batches and brown. Using slotted spoon, transfer beef to bowl. Add onion and garlic t o pot and saute 5 minutes. Add parsley, thyme, bay leaves and flour. Stir 2 m inutes. Gradually mix in broth and wine. Return beef to pot and bring mixture to boil. Reduce heat to medium-low and simmer uncovered 45 minutes.
Add potatoes and carrots to stew. Simmer until meat and vegetables are tender, stirring occasionally, about 30 minutes. Add green beans and simmer until bea ns are tender and gravy is slightly thickened, about 10 minutes. Transfer stew to large bowl. Garnish with chopped parsley and serve.
Joanne Lopez-Cepero, Merrick, New York
MC formatted by Barb at Possum Kingdom using MC Buster & SNT
Converted by MC_Buster.

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