Beef and Bean Stew recipe

Recipe for French-inspired Beef Stew with loads of herbs, garlic, red wine and beans

Ingredients
1kg stewing beef (try to get some that contains pieces of short rib too)
2 tbs plain flour, seasoned lightly with salt and black pepper
olive oil, for frying
1 tbs lard (it’s optional, but it lends a lovely deep richness)
1 large white or brown onion, finely chopped
1 tbs minced garlic
1 tbs tomato puree
1 cup dry red wine
1 beef or lamb stock cube
½ tsp freshly ground black pepper
½ tsp salt
1½ cups ripe fresh tomato, diced
2 bay leaves
1 sprig thyme
1 sprig oreganum
1 sprig flatleaf parsley
2 extra large carrots, peeled, cut in half and then sliced in quarters
½ cup water
1 tin white beans (haricot or cannellini beans), rinsed and drained
extra parsley, for serving

How to
Dust the beef in the seasoned flour. Fry over high heat in olive oil until caramelised and brown. (You will need to fry this in two or three batches or your pan will be too full and your meat will not brown.)

Remove the meat and set aside. Add the lard to the pan along with the onion. Fry over medium-low heat until golden.

Add the garlic and fry for a minute. Add the tomato paste and fry for a further minute. Then add the meat back to the pan along with any resting juices. Add the red wine and cook for a minute or two with the lid off.

Then add the tomatoes, pepper, salt, herbs, stock cube, carrots and water. Put the lid on, place on the lowest possible heat and gently simmer for 2 hours. (If your heat is low enough, you should not need more liquid. But check it from time to time, and add just a drop if need be.) Just before you serve, add the beans and cook for a minute or two to warm through.

Scatter over loads of chopped flatleaf parsley and dish it up with a starch of your choice and a good red in the crystal glasses you got from gran.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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