Graziella's Beef & String Bean Stew

Come summer, when string beans are at their tasty freshest, my
mother-in-law makes this beefy stew about once a week, and everybody
volunteers to snap away the tips of the beans. Her proportions are never
hard-and-fast, so feel free to adjust them to suit your taste. This will
serve 4-6, and there may or may not be leftovers. :

2 1/4 pounds (1 k) stew beef, gristle removed, and cubed
2 1/4 pounds (1 k) string beans
A carrot or two, peeled and cut into rounds
An onion, chopped
1 cup (250 ml) tomato sauce, or a 1-pound (400 g) can of tomatoes
Salt and pepper to taste
1/4 cup (60 ml) olive oil
A half cup dry red wine (optional)

Heat the olive oil in a pot and add the chopped onions; cook until they
have become translucent, taking care lest they burn, and then add the
meat; continue cooking, stirring, until the meat is browned on all sides.
Add the wine if you're including it, and continue cooking until it has
evaporated. Add the carrot and the tomato, season to taste, and simmer
over a low flame, covered, for about an hour. Add the string beans and
continue cooking for another half hour or until all is fork- tender.
Check seasoning, and serve.

From About.com:Italian Food


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