Savory Beef Stew with Baby Potatoes and Haricot Vert

This hearty dish takes a little more time to prepare, but once you bite into the tender grass-fed beef (raised in Bukidnon by Down To Earth), you'll know it’s worth the wait and effort.

Serves 4 to 6  Prep Time 20 minutes  Cooking Time 2 hours, 30 minutes

1/2 kilo beef brisket, cut into large cubes
3 tablespoons all-purpose flour
4 tablespoons cooking oil
1 large onion, quartered
1 cup beef broth (from 1 beef bouillon
        cube dissolved in 1 cup hot water)
4 cups water
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon ground black pepper
1 teaspoon chopped fresh oregano leaves
10 baby potatoes, peeled
2 large carrots, cut into chunks
2 sticks celery, cut into chunks
1/4 kilo haricot vert, tips snipped off
        (or Baguio beans or the thinnest young green beans you can find)
turmeric rice, to serve (optional, see tip below)

1  Coat beef with flour. In a large pan, heat cooking oil. Brown meat on all sides; drain oil.

2  Return meat to pan, add onion and cook for a couple of minutes. Add beef broth, water, Worcestershire sauce, soy sauce, ground black pepper, and fresh oregano. Bring to a boil then reduce heat to medium-low. Let simmer for 2 hours or until meat is tender.

3  Add potatoes, carrots, and celery. Let it simmer for 18 minutes more. Add haricot vert. Cover and simmer for another 5 minutes. Garnish with fresh oregano leaves, if desired. Serve with turmeric rice (see tip below).

To cook organic brown rice with turmeric: Wash rice once then add 2 1/2 cups water for every cup of rice. Add a tablespoon of turmeric powder and a pinch of sea salt; stir. Pour into the pot of a rice cooker and cook until water is totally absorbed by the rice. (Click to see How to Cook Brown Rice)

Photography by Patrick Martires | Food Styling by Divine Enya Mesina | Prop Styling by Paulynn Chang Afable | Props from Rustan’s department store (utensils), Saizen (white pot), and Handyman (vinyl tiles)

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