Beef and Green Bean Stew
Inspired by a recent trip to Spain, Nigel Wakelen created this truly tasty stew using traditional Spanish ingredients and added his unique flair to make it quite exceptional. This recipe calls for mostly organic ingredients and don’t forget to add the “chili” to remain authentic. How much you add is up to you – if you truly want to get “HOT in the kitchen”, “double the measure” used in this version.
  • 3.5 ounces organic lean filet beef, diced
  • 2 organic garlic cloves, chopped
  • 1 organic onion, sliced
  • 1 cup cup organic green beans, ends cut and halved
  • 1 large organic tomato, chopped
  • 2 cups organic beef stock
  • 1 cup organic tomato Pasata
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1 bay leaf
  • dash of Worcestershire sauce
  • pinch of sea salt and black pepper ( or to taste )
Preparation Steps
  • in a pot, dry fry the beef until browned
  • add the onion and garlic and sauté for a couple of minutes
  • pour in a drop of the beef stock to deglaze the pot
  • pour in the rest of beef stock and the tomato Pasata, stir
  • add the green beans and seasoning
  • bring to a boil for a couple of minutes
  • reduce to a simmer for 30 minutes
  • add the chopped tomato and cook for 10 minutes
  • serve in a bowl
  • garnish with a sprig of fresh parsley
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– gluten free
– hcg friendly
– heart healthy
– low glycemic
– low sodium
– superfood
– vegetarian