Recipe by BriarCraft
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.
Top Review by Montana Heart Song
This brings back memories! Your recipe is delicious. When I was preparing for our large family and green beans were at their best, I used stew meat pounded or hamburger, beef<br/>shortening (no olive oil available in stores) and homemade beef broth. I also used to cut<br/>the tender shoots of the beet tops into 1 inch pieces and add to the green beans along with the spices and onion. I still do that today and use olive oil as it is in every food store. I am glad that you posted.
- 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)
Directions See How It's Made
- In a 6-quart pot, brown beef with garlic in olive oil.
- Add onion and saute for a couple of minutes.
- Add beef broth. Cover and simmer for 1/2 hour or until beef can be cut with a spoon.
- Add 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.
- Serve with a slotted spoon so most of the liquid remains in the pot.