Zov’s Braised Green Beans with Beef and Tomatoes Recipe

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Zov’s Braised Green Beans with Beef and Tomatoes Recipe

Instructions: Heat the oil with the butter in an 8-quart pot over medium-high heat. Add the ground beef, onions, mushrooms, and garlic and cook until the meat is brown and the onions are translucent, stirring constantly and scraping the bottom of the pot occasionally to ensure the mixture does not stick or scorch, about 12 minutes. Reduce the heat to medium. Stir in the green beans. Cover and continue cooking, stirring occasionally, until the green beans are bright green, about 8 minutes.

Add the broth, potatoes, stewed tomatoes, and tomato paste to the meat mixture and stir until the sauce is blended. Reduce the heat to medium-low. Cover and continue cooking until the beans and potatoes are tender, stirring occasionally, about 40 minutes. Stir in the seasoned salt, kosher salt, lemon pepper, and black pepper. Continue cooking, uncovered, until the sauce coats thespoon and is reduced slightly, stirring often, about 3 minutes. Add the cilantro. Transfer the mixture to a deep bowl and serve. Do-Ahead Tip: The braised green beans can be made 2 days ahead. Cool then cover and refrigerate. Rewarm in a covered sauté pan over medium heat, until heated through, stirring often and adding water by the tablespoon to loosen the sauce as needed.

Serves 6 to 8

Ingredients:
3 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces lean ground beef
2 cups chopped onions
4 ounces white mushrooms, thickly sliced (about 1 1/2 cups)
3 tablespoons minced garlic
2 pounds fresh green beans cut into 1 1/2-inch lengths
2 cups vegetable broth or water
3 medium russet potatoes, peeled and cut into 1-inch chunks
1 14 1/2-ounce can Italian-style stewed tomatoes, chopped (with juices)
1 6-ounce can tomato paste
1 1/2 teaspoons seasoned salt
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon freshly ground black pepper
1/2 bunch fresh cilantro, coarsely chopped (about 1 cup)

By | 2012-07-24T18:22:51+00:00 July 24th, 2012|Entertaining & Healthy Living, Food, Inspiration, Recipe|2 Comments

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2 Comments

  1. Bill Sloan July 26, 2012 at 5:34 am - Reply

    Thanks for posting the recipes – I enjoyed he live presentation and I look forward to trying to duplicate the dises this weekend. Unfortunately I believe the last paragraph or two of the Braised Green Bean recipe were inadvertently left off your posting. It covers the steps involved with the first seven ingredients, but the final nine (broth or water through cilantro) are not mentioned at all in the narrative. I think I can fake the final steps based on memory and sketchy notes from Zov’s demonstration, but I’d feel a lot better if I had the full details. And I’m sure others from the event would feel the same way.

    Thanks again and keep up the good work.

  2. Ron Vanderhoff July 27, 2012 at 8:09 pm - Reply

    Hi Bill, Thank you so much for pointing that out. Looks like the last couple of paragraphs got lost somehow. We will get it fixed soon. In the meantime, here is the missing text:

    Add the broth, potatoes, stewed tomatoes, and tomato paste to the meat mixture and stir until the sauce is blended. Reduce the heat to medium-low. Cover and continue cooking until the beans and potatoes are tender, stirring occasionally, about 40 minutes. Stir in the seasoned salt, kosher salt, lemon pepper, and black pepper. Continue cooking, uncovered, until the sauce coats the spoon and is reduced slightly, stirring often, about 3 minutes. Add the cilantro. Transfer the mixture to a deep bowl and serve.

    Do-Ahead Tip: The braised green beans can be made 2 days ahead. Cool then cover and refrigerate. Rewarm in a covered sauté pan over medium heat, until heated through, stirring often and adding water by the tablespoon to loosen the sauce as needed.

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