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Braised Beef & Green Beans
What you need
- 1 1/2 lb beef chuck steak with bone
- Duck fat or olive oil
- 1 large onion, coarsely chopped
- 2-4 garlic cloves, minced
- 2 bay leaves
- 1 sprig rosemary
- 1 sprig thyme
- 6 leaves sage
- 2 sprigs parsley
- 4 cups water
- 1 1/2 cups red wine
- 2 tbl tomato paste
- 1 lb green beans
- kosher salt
- Ground black pepper
How to make it
- Pre heat oven to 300».
- Season beef with 1/2 tsp kosher salt and pepper
- Heat fat in a large stock pot over medium high heat
- Brown meat on all sides
- Add onion and cook until translucent
- Add garlic and tomato paste and combine well
- Add water and herbs and bring to a boil
- Cover and place pot into oven for 90 minutes, stirring once or twice
- Remove from oven and remove beef to a platter to cool slightly
- Pour sauce into a fat separator and set aside to rest
- Remove all fat and bones from the beef
- Pour broth (excluding fat) back into the pot with wine and tomato paste
- Bring to a boil and reduce slightly (about 1/3)
- Add beef and green beans and reduce heat to simmer
- Simmer until beans are just tender, turn off heat and let stand until ready to serve
Serve in bowls as a stew with some toasted whole wheat rolls
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