Saturday, October 31, 2009

Beef, Bean, Garlic, and Basil Stew

I did not make this one up. It was adapted from a recipe I was given years ago. SO flavorful!

4 cans cooked beans (white works well!)
6 T olive oil
2 onions, chopped
2 large garlic cloves, chopped
3 lbs boneless chuck roast, cut into 2" cubes
2 T flour
1 28-oz can whole tomatoes, drained, chopped, juices reserved
1 14 1/2 oz can whole tomatoes, drained, chopped, juices reserved
1 c beef stock or canned broth
1 t salt
1/2 t pepper
18 large fresh basil leaves
4 large garlic cloves
1 T mince fresh thyme, or 1 t dried
1 lb young green beans

Topping:
bread crumbs
8 large fresh basil leaves
2 garlic cloves
1 T unsalted butter cut into pieces

For beef: Heat 2 T oil in a large dutch oven over medium heat. Add onions and chopped garlic and saute until transparent, about 10 minutes. Toss beef in flour. Add to onion mixture and cook until no longer pink about 20 minutes. Add tomatoes and their juices, stock, salt, and pepper. Cover and simmer until beef is tender, stirring occasionally, about 2 1/2 hrs.

Puree 18 basil leavs, 4 garlic cloves and remaining 4 T olive oil in a blender. Season to taste with salt and pepper. Mix beans, basil puree and thyme into beef.

Cook green beans in boiling water till crisp-tender, about 5 minutes.

Preheat oven to 450 deg. Mix 3/4 of the green beans into the beef mixture. Transfer to a large baking dish. Sprinkle with bread crumb topping and dot with butter. Bake until beef is heated through and topping is golden, about 20 minutes. Garnish with remaining green beans and basil sprigs.

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