moms portuguese beef stew

Beef

Rich, tomato-based stew with beef, potatoes, carrots, and Portuguese spices. Often includes wine and olives for authentic Mediterranean flavor.

2 tablespoons extra-virgin olive oil 1 pound beef stew meat, cut into cubes
1 tablespoon all-purpose flour 8 cloves garlic, minced
2 bay leaves
1 pinch ground black pepper 1 pinch salt
1 onion, chopped
1 green bell pepper, chopped 1 carrot, chopped
1 pinch paprika
1/2 fresh tomato, chopped 1 cup white wine
1 cup water
2 sprigs fresh parsley
3 red potatoes, peeled and cubed 1 sweet potato, peeled and cubed 1 (14.5 ounce) can green beans, drained

Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes.
Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.