Beef Stew with Vegetables and Beans

Last time I wrote about how I like to make dinner in a wok.This dish can also be made in a wok. It is both easy,  nourishing and inexpensive. Most dishes like this one calls for more meat, 500 or 600 grams. I use less meat, and although it can be more expensive, I use beans. Bean have lots of protein, pretty much the same as beef, is very filling  and it´s less expensive.   This dish can be made as an week-end dish for guests or remove the wine and eat in on week day.















Beef Stew with Vegetables and Beans

Serves 4

4 tbsp. flour

salt and freshly ground pepper

320 g/12 oz./3/4 lb. good beef, cut into 2½ cm X 2½cm  ( 1 inch x 1 inch) cubes

1 tbsp. oil

3 hvidløg cloves, finely chopped

8 oz./½ lb. carrots, if they are small they can be left whole, or cut them into large slices

1½ cup bouillon

½ cup red wine

1 tbsp. tomato puré

2 tsp. ground sage

1 tsp. thyme

1 tsp. mustard powder

320 g/12 oz./ 3/4 lb. potatoes, peeled and cut into 2½ x 2½ cm (1 inch x 1 inch) cubes

225 g/½ lb. mushrooms, cut into smaller pieces

1 can of beans, white, kidney or   garbanzo, appox. 225 g/½ lb

Garnish: 2 tbsp. chopped parsley

To make, combine flour, salt and pepper and dredge meat and coat evenly. Heat oil in a pan (a wok can also be used) and fry the meat 4-5 minutes. Add garlic, carrots, bouillon, wine, tomato puré, sage. thyme and mustard powder and bring to a boil, lower the heat and place a lid on the pan and let simmer 5 minutes. Add potatoes and cook 10 minutes before adding the mushrooms and simmer 5-10 minutes more. Add the beans and cook 3-4 minutes.

To serve, divide into 4 warmed bowls and sprinkle with parsley. Serve with crusty bread.

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