A favorite combination, this stew is a one pot meal.
This is the kind of dish my dad loved. Lots of vegetables and loads of tasty broth for dunking bread chunks!Susan Tweeton
- 1½–2 pounds lean stew meat, lamb or beef
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2–4 cloves garlic, minced
- 1–2 bay leaves
- 1–2 teaspoons oregano
- Pinch of allspice
- 1 can tomato sauce (8 ounce)
- 3 cups water or beef broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 pound red or white potatoes
- Green beans
- Cut 1 pound fresh green beans in 3-inch lengths, or use one 16 ounce bag of frozen green bean cuts.
- Cut large potatoes into large pieces, or use small baby or “creamer” potatoes and don’t bother with peeling or cutting into chunks. Peel if desired.
- Heat olive oil in heavy Dutch oven. Add lamb/beef in batches and brown well on all sides; set aside. Add onion to pot and sauté until golden. Drain off any excess fat.
- Return lamb/beef to pot and add garlic, bay leaves, oregano, allspice, salt, pepper, tomato sauce, and water or beef broth. Bring to simmer and cook for 1–1½ hours until meat is just tender. Add potato chunks and green beans and cook approximately 30 additional minutes until meat and vegetables are completely tender. Adjust seasonings.
Serve with sweet French bread.