1 hr 15 mins
My mother came up with this savory dish in the early 1950s when the budget was tight, but there were a lot of green beans in the garden. When times were really tough, she increased the beans and decreased the beef. Since then, the whole family looks forward to green bean season, because this is just plain old good food. Serve with garlic bread or homemade biscuits.
My Private Note
Units: US | Metric
- 2 lbs lean beef, cut in 1-inch cubes (recommend top round or sirloin)
- 1 tablespoon garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped (recommend WallaWalla or Vidalia sweet onion)
- 2 (14 1/2 ounce) cans beef broth
- 2 lbs fresh green beans, snapped into 1-inch pieces
- 1 bouquet garni (fresh sprigs of savory and basil, tied in a bunch with string ) (optional)
- salt (unless using salt-free broth, I don't add any)
- 1In a 6-quart pot, brown beef with garlic in olive oil.
- 2Add onion and saute for a couple of minutes.
- 3Add beef broth. Cover and simmer for 1/2 hour or until beef can be cut with a spoon.
- 4Add green beans. (If using fresh herbs, drop in the bunch of sprigs, looping excess string around the pot handle.) Cover and continue to simmer until beans are tender, about 1/2 hour.
- 5Serve with a slotted spoon so most of the liquid remains in the pot.
Browse Our Top Green/Yellow Beans Recipes
You Might Also Like...View All Green/Yellow Beans Recipes
Nutritional Facts for Green Beans and Beef
Serving Size: 1 (472 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 400.3
- Calories from Fat 222
- Total Fat 24.7 g
- Saturated Fat 8.7 g
- Cholesterol 105.8 mg
- Sodium 642.6 mg
- Total Carbohydrate 13.3 g
- Dietary Fiber 4.5 g
- Sugars 6.0 g
- Protein 33.6 g