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Beef And Green Bean Stew

vegetables, beef - other, stews

2 1/2 pounds outside round beef oven roast
1/4 teaspoon (each) salt and pepper
1/4 cup olive oil
1 onion; chopped
2 cloves garlic; minced
2 teaspoons ground allspice
2 1/2 cups beef stock
1/2 cup tomato paste
1 bay leaf
1 pound green beans; trimmed

Trim roast and cut into 1-inch cubes. In large bowl, toss together beef, salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown beef in batches. Transfer to plate. Drain any fat from pan and reduce heat to medium; cook onion and garlic, stirring occasionally, until onion is softened, about 5 minutes. Add allspice; cook, stirring, for 1 minute. Whisk in beef stock, tomato paste and bay leaf; bring to boil. Return beef and any accumulated juices to pan. Cover and simmer until beef is tender, 2 to 2 1/2 hours. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight container until cold. Refrigerate for up to 1 day or - Freeze for up to 2 weeks and thaw in refrigerator for 48 hours. Reheat.) Meanwhile, in pot of boiling salted water, cook beans until tender-crisp, 5 to 7 minutes; drain and rinse in cold water. Drain; cut in half diagonally. Add beans to pan; simmer, uncovered and stirring occasionally, for 5 minutes. Discard bay leaf.

Contributor: Canadian Living Magazine, November, 2001

Yield: 6 to 8 servings

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