Friday, March 2, 2012

Veal Stew With Green Beans & Potatoes

Veal Stew with Green Beans & Potatoes

This stew is one of the first recipes my Mom taught me how to cook.  She grew up on a farm in northern Greece and I'm sure they planted green beans galore to feed their big families.  Our culture is known for eating plenty of beans and legumes.

This recipe will fill a lot of plates.  As long as the meat and beans were never previously frozen, this green bean stew can be frozen and eaten at a later date.  It's also one of those meals that tastes better the next day.

Try replacing the potatoes with yams.  (Remember yams cook a lot faster than potatoes, so add them to the stew approximately 5 to 10 minutes before completion).

Stewing Veal
Green Beans
1 large Onion
3 garlic cloves
Tomato sauce (Alternative: Fresh tomatoes or Passat)
Salt & Pepper
Olive Oil

1.  Chop up onions and garlic.

2.  Wash green beans.

3.  Boil stewing meat for about 45 minutes.  Drain the meat, keeping the liquid to the side for later use in recipe.

4  Skim fat from top of casserole while meat is boiling.

5.  While meat is boiling, chop the green beans into smaller pieces.

6.  Peel and chop potatoes into smaller pieces.

7.  Saute onions until translucent and then add garlic.  Stir in the green beans and then add the tomato sauce.

8.  Add the boiled meat.

9. Add the potatoes.

10.  Stir everything together.

11.  Add the reserved juice from the boiled meat.  (Just enough to cover the mixture).  Boil until potatoes and green beans are fully cooked.  The potatoes may break apart which will thicken the juice.

12.  Bon appetite!

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