Go Back
Print

Long Green Bean Tomato Stew

Ingredients

  • 6 oz tomato paste
  • 1/2 cup finely chopped onion
  • 2 lbs long green beans, chopped
  • 1.5 lbs chuck roast
  • 1 tbsp oil
  • 2 tsp minced garlic
  • 1/2 tsp garlic powder for meat
  • 1/2 black pepper for meat
  • 1/2 salt for meat
  • lemon or citric acid
  • water

Instructions

  1. Wash the long green beans. Cut into roughly one inch pieces. Add the chopped beans to a pot and cover with water. Boil on medium to high heat, allowing the beans to cook until tender. 

  2. Place the chopped meat in a pot, and set on medium to high heat. Add garlic powder, salt, and black pepper. Stir. Allow the meat to cook until all of its juices have cooked away. Then, add two cups of water, and reduce heat to medium. Allow meat to cook until all the water has cooked away. Repeat at least once or until meat is tender.

  3. When the meat is cooked, remove it from the pot and set aside. Heat about 1 tablespoon of oil in the pot on medium heat. Add the onions. Sprinkle with salt. Let the onions cook until they are lightly browned.

  4. Lower the heat. Add 6 oz tomato paste and chopped garlic. Stir the paste, allowing it to brown, but not burn. Reduce the heat if the paste is starting to burn. 

  5. When the tomato paste is browned, add a cup of water and mix until paste is incorporated. Add another cup of water. Add the cooked beans and meat. Stir. Allow the ingredients to boil together for 10 to 15 minutes. Taste. Add more salt, pepper, lemon, and garlic as desired.