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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 6 |
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From the Best of International Cooking cookbook. Note: prep time does NOT include soaking time for dried beans. I have since made this recipe and discovered that it needs a lot of tweaking. It is rather bland, lacking in flavor. When I have time to mess with it, I will post the changes I made. Ingredients:
1 cup dried great northern beans (can use navy beans or white kidney beans) |
water, enough to cover beans |
2 tablespoons vegetable oil |
1 onion, finely chopped |
1 3/4 lbs beef round steak, cut into 3/4-inch cubes |
1 tablespoon all-purpose flour |
3 tablespoons tomato paste |
1/3 cup dry red wine |
1 1/2 cups beef stock or 1 1/2 cups beef broth |
2 bay leaves |
1/2 teaspoon dried leaf thyme |
4 garlic cloves, minced |
salt, to taste |
black pepper, to taste |
1/2 lb fresh carrot, cut into 2-inch pieces |
Directions:
1. Soak beans in enough cold water to cover for 12 hours.
2. Heat oil in a large stovetop casserole. Add onion; sautè until tender. Add beef; sautè until lightly browned. Sprinkle with flour; sautè 3 to 5 minutes longer. Stir in tomato paste, wine, stock or broth, bay leaf, thyme, garlic, salt and pepper. Bring to a boil.
3. Preheat oven to 400ºF. Add beans and soaking water to beef mixture. Cover and bake 2 hours or until beef and beans are tender.
4. Meanwhile, cook carrots in salted water until crisp-tender. Remove and discard bay leaf from stew. Stir in cooked carrots. Serve hot over noodles.
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