Wednesday, January 1, 2014

Classic Beef Stew with Chickpeas and Green Beans

Here is the first meal that I made in my review for the home delivery company HelloFresh. It’s a delightfully simple recipe, yet it does take a little more time to prepare than I would have thought. But it is well worth it, as the taste is out of this world. With the exception of the chickpeas, it’s the same as the beef stew I make, only mine is thickened and this has the consistency of any other soup. Very heart and tasty!

So, let’s get cooking!

While a large pot of water is set on to boil, start preparing your veggies. Peel and slice the carrots into rounds, dice the onion, cut off the ends of the green beans, and peel the potato and cube.

I left the skins on mine because they do add extra fiber, nutrition, and texture, and I also cannot peel them without having an allergic reaction. As soon as we found out at least 15 years ago (after several trips to the doctor with blisters on my scleras!), I had to have someone else peel them. When we discovered I couldn’t even be near anyone peeling them, we gave up and haven’t peeled potatoes since.

Peel and mince the cloves of garlic, and finely chop the cilantro. Set all the vegetables aside and at the ready.

In a large bowl, put water and about a dozen ice cubes, as you’ll need this for the vegetables in a few minutes. When the water in the pot is boiling, add the potatoes and green beans. After one minute, add the carrots. Cook for only 1 minute more, then drain these veggies and place them into the bowl of ice water to stop the cooking. When cool, drain and set aside, separating the potatoes from the carrots and green beans.

In the same pot, place the bullion cube and 2 cups of water. Heat enough to dissolve the bullion, then set aside, off the heat.

Now slice the stew beef into small pieces. Even if I buy stew beef that looks relatively small, I still cut it smaller to spread it more in whatever I’m making. Season the beef with salt and pepper. I used my salt and pepper grinders. Freshly ground pepper is just so heavenly!

In a skillet, heat 1 Tbl olive oil over medium-high heat. Add the sliced beef cubes and sauté about three minutes. Transfer to a plate or bowl, including the liquid in the pan.

In the same skillet, add the other tablespoon of olive oil. Cook the diced onion until just soft, about 3 minutes.

Add the potatoes and minced garlic and cook for 1-2 minutes. Add the green beans and carrots, cooking for an additional 5 minutes, stirring frequently. Remove from heat.

In the large pot with the dissolved beef bullion, add the drained chickpeas and the cilantro, and bring to a boil. Next, add the vegetables from the sauté pan, and lower heat to a simmer, cooking for 5 more minutes.

Add the beef and any juices that have accumulated. I used a rubber spatula to get every last drop! Simmer for a minute until beef is heated through.

Serve with a lemon wedge on the side. Enjoy! ~TMMF

Classic Beef Stew with Chickpeas and Green beans
   (a HelloFresh recipe) (serves 2-4)

12 oz. stew beef
1 small onion
1 large carrot
1 large potato
4 oz. green beans
2 cloves garlic
1/2 oz cilantro
1 c chickpeas
1 beef bullion cube
2 Tbl olive oil, divided
1 lemon (optional)

Click for information about HelloFresh.
For my review about HelloFresh, go to HelloFresh: a Mosaic Review.

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