Puerto Rican Beef Stew

* Exported from MasterCook *

Puerto Rican Beef Stew

Recipe By : Bon Appetit March 1993
Serving Size : 6 Preparation Time :0:00
Categories : Beans & Peas Beef & Veal
Bon Appetit Magazine Chowder, Soups & Stews
Ethnic To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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