Ingredients
6
6 servings
- •2 tablespoons extra-virgin olive oil
- •1 pound beef stew meat, cut into cubes
- •1 tablespoon all-purpose flour
- •8 cloves garlic, minced
- •2 bay leaves
- •1 pinch ground black pepper
- •1 pinch salt
- •1 onion, chopped
- •1 green bell pepper, chopped
- •1 carrot, chopped
- •1 pinch paprika
- •0.5 fresh tomato, chopped
- •1 cup white wine
- •1 cup water
- •2 sprigs fresh parsley
- •3 red potatoes, peeled and cubed
- •1 sweet potato, peeled and cubed
- •1 (14.5 ounce) can green beans, drained
Instructions
- Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
- Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Nutritional Facts
Per 6 servings
- Calories: 398
- Carbohydrate: 38g
- Fat: 12g
- Fiber: 7g
- Protein: 27g
- Sugar: 6g
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