Reader recipe: Beef and bean stew
This is an easy, cheap recipe that makes the most delicious, heart warming stew and on a cold night, it is a sure fire winner.
|4||Garlic cloves, minced|
|3||Carrots, roughly grated|
|400 g||Butter beans, drained and rinsed|
|½||Fennel bulb, thinly sliced|
|60 ml||Fresh parsley, finely chopped|
|5 ml||Fresh chopped oregano, chopped|
|5 ml||Fresh thyme, chopped|
|10 ml||Fresh rosemary, chopped|
|15 ml||Cornflour, mixed with water|
|15 ml||Lemon juice|
|30 ml||Olive oil|
|250 ml||Red wine|
|750 ml||Vegetable stock|
|45 ml||Tomato puree|
|1 kg||Beef, trimmed|
|½ ml||Salt, pinch|
|½ ml||Ground black pepper, pinch|
|200 g||Rindless bacon, smoked, chopped|
- Please note that the salt, pepper, lemon juice and parsley are only added at the end.
- Heat the olive oil over medium high heat.
- Add bacon, onions, garlic, carrots and fennel and cook until softened, about 5 minutes.
- Stir in all the herbs except the parsley and cook for a minute before stirring in the flour. Cook for a minute.
- Add the stock, tomato paste and bay leave - stir well.
- Add the red wine and cook until slightly reduced; approximately a minute.
- Add the beef.
- Close the lid of the pressure cooker and cook on high pressure for 50 minutes.
- Release the pressure before opening the lid. Remove the bay leaves. Remove the beef and cool slightly, then shred the meat.
- Using a large spoon, skim excess fat from the surface of the stew. [You can also take a slice of bread and let it lie flat on the oil for a couple of seconds and remove the bread. It will also absorb some of the fat.]
- Add the cornflour and water mixture and stir while the stew thickens.
- Return the beef to the stew with the butter beans and simmer for 5 minutes, until heated through.
- Stir in the parsley and lemon juice. Add the seasoning and serve.