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
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.