Recipe for Yummy Beef stew served with greens

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Stir in beef stock and water, scraping up any browned bits stuck to the bottom of the pan. Add tomatoes and collard greens; bring to a boil, return beef cubes to the pan. Adding green beans at the end of cooking freshens up the stew and their snap is cool.

You need beef meat.
You need potatoes.
Provide onion.
Provide Dania.
You need to prepare vegetable oil.

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Cut meat into sizes.
Peel and cut the potatoes into cubes.
Peel and cut the onion into rings.
Wash and cut the Dania.
Using a saucepan heat the oil and add the onion.
Stir till it turns golden brown.
Add meat and let it cook for about 5 minutes while stirring.
Add the potatoes and cook for 3 minutes.
Season with salt.
Add little water and put Dania when the water has become thick remove and serve.

I have a hard time digesting tomato based sauces and stews so I'm always on the. This thick, rich slow-cooker dish doesn't have much broth, so it is best served over rice or noodles. This flavorful beef stew would be delicious served over mashed potatoes. Refrigerate leftovers for up to two days and freeze for up to three months. Thrifty lean mince makes a great base for a hearty family casserole - serve this one-pot with seasonal greens, from BBC Good Food.

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