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LOCATION: Recipes >> Caribbean >> Beef Stew 01

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Puerto Rican Beef Stew

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 14 1/2-ounce cans beef broth
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 to pot and saute 5 minutes. Add parsley, thyme,
bay leaves and flour. Stir 2 minutes. 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 beans are tender and gravy is slightly
thickened, about 10 minutes. Transfer stew to large bowl. Garnish
with chopped parsley and serve. 6 Servings


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