2poundsRomano beansends cut off pods, pods quartered
1-1.5poundspotatoes (about 2-3 large potatoes)Russett or Yukon gold; peeled, diced small
1bay leaf
3-5cupswarm wateror beef broth*
(Optional) parsley to taste
Instructions
Stovetop
In a large pot heat oil over medium. Add onion, carrots, and garlic. Sauté and stir until translucent, about 5 minutes. Add meat and seasonings and sauté for an additional 10 minutes. Add ½ cup of water (or broth) while sautéing.
Add paprika, tomato paste and sugar, Romano beans, and another cup of water (broth). Stir well, cover the pot and simmer for 10 minutes.
Add potatoes, bay leaf, and the remaining water (broth). Bring the temperature down to low, cover the pot ⅔ of the way, and let the stew cook for another hour. (Optional) Garnish with parsley.
Serve warm. Store in the refrigerator for up to 2-3 days. (The stew is actually tastiest the day after it's made.) When ready to eat, reheat using your preferred method, and add a little bit of broth or liquid if necessary. Freezing: don't freeze the stew! However, you can blanch and freeze the flat bean. (Detailed instructions in text.)
Video
Notes
Instructions
Adjust water (broth) volume based on desired thickness: 3 cups for a thicker stew, 4-5 for thinner.