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french beef stew au pistou recope

Written on Saturday, August 20, 2016 | 11:28:00 AM

makes: 6 servings (2 cups stew and 1½ tablespoons pistou each)

start to finish: 1 hour

Ingredients : 
- 2 cups fresh basil leaves
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- 1 pound lean beef stew meat, trimmed of fat and cut into ½-inch pieces
- 2 large onions, chopped (1 cup)
- 1 pound roma tomatoes, chopped (about 3 cups)
- 2 cups diced red potatoes (about 12 ounces)
- 2 medium carrots, diced (1 cup)
- 4 cups lower-sodium beef broth
- 2 cups water
- 2 cups chopped zucchini
- 8 ounces green beans, trimmed and halved (2 cups)
- 4 cups chopped fresh spinach
- 1 15-ounce can no-salt-added red kidney beans, rinsed and drained
- ½ teaspoon crushed red pepper

Preparation Method :
1) For pistou, in a food processor combine basil, Parmesan cheese, 2 tablespoons of the oil, and the garlic. Cover and process until a paste forms; set aside.

2) In a 5- to 6-quart Dutch oven heat the remaining 1 tablespoon oil over medium-high heat. Brown stew meat, half at a time, in hot oil, stirring frequently. Remove meat from Dutch oven; set aside. Add onions to Dutch oven; cook over medium heat about 5 minutes or until tender. Return meat to Dutch oven.

3) Add tomatoes, potatoes, and carrots; cook and stir for 4 minutes more. Stir in broth, the water, zucchini, and green beans. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until meat and vegetables are tender.

4) Stir in spinach, kidney beans, and crushed red pepper. Cook about 2 minutes more or just until spinach is wilted. Serve with the pistou.


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