Comfort food in a few easy steps! This delicious stew, really low on the difficulty meter, combines beef with tomato, green beans and a healthy dose of oregano, a Greek favorite. Serving this flavorful stew over pasta really makes for a hearty dish. Or, you can omit the pasta, fill individual bread boules and host a comfort-filled dinner party!

INGREDIENTS

1/4 cup [60mL] olive oil
1 - 1 1/2 lbs. [450-680g] beef stew meat, cut in small cubes
1/4 cup [30g] flour
1 14.5 oz. [411g] can stewed or diced tomatoes, with juice
1 teaspoon salt [5mL]
2 teaspoons pepper [10mL]
1 tablespoon [15mL] dried oregano
12 oz. [340g] frozen green beans
1/2 c [120mL] water
12 oz. [340g] frozen cavatelli pasta* (optional)
1/4 cup [28g] parmesan cheese, grated (optional)
4 mini bread boules [optional]

Note: *Celetano brand cavatelli is a sturdy shell pasta perfect for serving with stew.

DIRECTIONS

Heat olive oil in stock pot.
Place stew meat in plastic bag with flour, salt and pepper and shake vigorously to coat.
Shake off excess flour and carefully place meat in hot olive oil.
Brown meat in oil, in two batches if necessary.
After all meat is browned, pour in tomatoes with juice, scraping bits from bottom of pot.
Add oregano, and if needed, additional salt and pepper to taste.
Bring temperature just to boil and then simmer on low 2 hours, or until meat is fork tender.
Add frozen beans to pot, using 1/2 c [120mL] water to cover beans.
Cook on low for 30 minutes and then serve over pasta, or in bread boules, sprinkling with grated parmesan cheese if desired.