International Cooking Show - October 1st, 2021
From Ethan Walter
· 1 yellow onion (chopped up)
· 3-5 baby carrots (chopped up)
· 4 garlic cloves (chopped or pressed)
· 1 tbs. of paprika powder
· 1 bay leaf
· 3 tbsp. of red tomato sauce
· 1 lb. ground beef (7-15% fat)
· 2.5 lbs fresh green beans (washed, chopped 1-inch pieces)
· 1lb Russet potatoes (peeled, chopped ½ inch pieces)
· 32oz chicken broth (or any type of broth)
· 3 tbsp. Vegeta seasoning
· Fresh parsley
· Salt and pepper
· Oil (Vegetable or Olive Oil for sautéing)
1. In a large stew pot (a cast iron stew pot works best), sauté the chopped onions in a bit of oil on medium to high heat. Add a little bit of salt.
2. After the onions look translucent, sauté the chopped carrots as well. Stir constantly, and do not let carrots or onions burn.
3. After the carrots get soft, put in the chopped garlic, the ground beef, paprika, salt, pepper, and Vegeta seasojimg. Cook the mixture in the oil until the beef is cooked.
4. Add tomato sauce to the mixture and let it simmer on medium heat until the mixture has combined (about 5 - 10mins).
5. Add the chopped green beans and mix everything up really well in the pot.
6. Pour in the broth and make sure the liquid is above the level of the beans. If desired, add an extra cup of water.
7. Add the bay leaf.
8. Turn the heat up to high, mix the pot until it boils, then turn down the heat to medium, cover the pot, and let it cook until the green beans are almost soft (approx. 30-45 mins). You need to try the green beans throughout the process and keep mixing the stew.
9. After the green beans are almost done, add the chopped potatoes and cook them in the stew until they are done. Add fresh parsley, salt and pepper as desired.
10. Serve the stew in a bowl (and sometimes we put a spoon of sour cream on top).