NEW POTATO AND GREEN BEAN STEW
Make and share this New Potato and Green Bean Stew recipe from Food.com.
Provided by VO714
Categories Stew
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Clean and cut up all the ingredients.
- Place in your soup pot.
- Add the chicken stock and enough water so there is an inch of fluid above the vegetables.
- Bring to the boil, then reduce the heat to medium and cook for 20 minutes.
- Turn the heat down to low and simmer till the green beans are tender.
- Add a little more broth or water if this gets too dry.
- Add the cornstarch/water mixture if you want it a little thicker.
- Serve with cornbread - Yummy!
- Note: What I mean by ham steak is those one big slice of ham packages.
- You won't need to add salt - the ham has enough for the dish.
- This also works in the crockpot.
- Boil the potatoes, then add everything to the crockpot 6 - 8 hours on low.
Nutrition Facts : Calories 184.5, Fat 2.3, SaturatedFat 0.7, Cholesterol 6.4, Sodium 266.9, Carbohydrate 32.3, Fiber 6.6, Sugar 3.4, Protein 12.1
VEAL AND GREEN BEAN STEW
This is a recipe from a 1956 Culinary Arts Institute German cookbook. Times are estimated. Recommend serving with a big spoon of mashed potatoes on top.
Provided by Debbwl
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut veal into 1-in. cubes. Put into pot with cold water, salt and 1 teaspoon monosodium glutamate. Cover and bring to slow boil. Reduce heat and simmer 1 hour.
- Meanwhile, wash, cut off and discard ends from green beans and cut into 1-in. pieces.
- Add beans to sauce pot, cover loosely and cook 25 minute longer, or until beans are tender.
- Dissolve bouillon cube in 1/2 cup very hot water. Set aside.
- Remove pot from heat and drain stock from meat and beans, RESERVING the stock. Return the veal and beans to pot and set aside.
- Heat butter in a small saucepan. Blend in flour, sugar, salt and 1 teaspoon monosodium glutamate. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in, the reserved stock, chicken broth and vinegar. Cook rapidly, stirring constantly, until sauce thickens. Cook 1 or 2 minute longer. Blend in the parsley, savory and pepper.
- Add to pot with veal and green beans. Heat about 10 minute or until meat is thoroughly heated.
Nutrition Facts : Calories 264.2, Fat 12.2, SaturatedFat 6.1, Cholesterol 114.2, Sodium 1488.5, Carbohydrate 14.3, Fiber 3.3, Sugar 5.9, Protein 24.7
RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
GREEN BEANS AND POTATOES
A good side dish when your guests are vegetarians and meat lovers. (As in my house.)
Provided by Krista B.
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
- In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 18.3 g, Fat 0.2 g, Fiber 2.6 g, Protein 2.1 g, Sodium 99.3 mg, Sugar 2.2 g
LEBANESE-STYLE GREEN BEAN STEW
This recipe comes from Leah Leneman's book "Easy Vegan Cooking". I haven't made this yet, but unlike other green bean dishes I've tried, this one includes potatoes. It also has a good quantity of cumin, which is one of my favourite spices. Leah suggests this is served a main dish, with crusty wholewheat bread or pitta bread; and that is how I will be serving it. Recipe posted for the Zaar World Tour 2005
Provided by Mrs B
Categories Greens
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, fry the onion in the oil for 2 - 3 minutes then add the potatoes and continue cooking for another 3 - 4 minutes, stirring frequently.
- Add the beans, sprinkle over the cumin and cayenne and mix well together.
- Whizz the tomatoes in a blender, then add the liquidized tomatoes to the pan; stir the contents, bring to the boil, cover and leave to simmer over a medium-low heat for about 15 minutes, stirring occasionally.
- When the beans and potato are tender and tomatoes have reduced to a thick sauce, test for seasoning, adding salt and pepper as required; serve immediately.
LINDA'S VEGAN TOMATO POTATO GREEN BEAN STEW
Make and share this Linda's Vegan Tomato Potato Green Bean Stew recipe from Food.com.
Provided by Sweetie_chic07
Categories Stew
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cover potatoes with water and cook until tender.
- Use a potato masher to break up potatoes into smaller pieces.(do not mash the potatoes).
- cook onions until semi-clear in a pan.
- Add onions, tomatoes, tomato paste, green beans, pepper, salt, paprika, and italian seasoning to the pot of potatoes and mix well.
- Simmer 45 minutes and then serve.
- For a crock pot alternative, combine all ingredients and cook on low for 6-8 hours.
Nutrition Facts : Calories 198.2, Fat 0.7, SaturatedFat 0.1, Sodium 189.7, Carbohydrate 44.9, Fiber 7.9, Sugar 7.8, Protein 6.4
VEAL STEW WITH POTATOES, TOMATOES AND OREGANO
Categories Beef Herb Potato Tomato Bake Stew Back to School Spring Bon Appétit
Yield Makes 6 Servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.
VEAL, POTATO, AND GREEN BEAN STEW
Number Of Ingredients 10
Steps:
- 1 In a large pot, cook the onions in the oil over medium heat, stirring frequently, until tender and golden, about 10 minutes. Add the veal pieces to the pot. Cook until lightly browned, about 15 minutes. 2 Sprinkle with salt and pepper. Add the rosemary and garlic. Stir in the tomato paste. Add the wine and simmer until most of the liquid evaporates, about 3 minutes. 3 Add the potatoes to the pot. Sprinkle with salt and pepper to taste. Add 2 cups water and bring the mixture to a simmer. 4 Lower the heat. Cover the pot and cook, stirring occasionally, 1 hour or until the veal is tender when pierced with a fork. 5 Add the green beans to the pot and simmer 10 minutes more or until all of the meat and vegetables are tender. Taste and adjust seasoning. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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