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Beef and borlotti bean stew
Beef and borlotti bean stew
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Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
180 minutes
Nutritious beef stew packed with comforting flavors and hearty veggies.
Ingredients:
  • 250.00 ml dried borlotti beans
  • 36.40 gm olive oil
  • 800g beef chuck steak, cut into 3cm pieces
  • 1 brown onion, chopped
  • 3 garlic cloves, crushed
  • 200g button mushrooms, halved
  • 185.63 gm dry red wine
  • 400g can diced tomatoes
  • 191.25 gm beef stock
  • 1 red capsicum, chopped
  • 1/2 bunch silverbeet, trimmed, shredded
Instructions:
  • In a small bowl, place the beans and cover them with boiling water. Let them soak for 1 hour, then drain.
  • Heat half of the oil in a large saucepan over high heat. Brown half of the beef for 3 to 4 minutes, then transfer to a plate. Repeat with the remaining oil and beef.
  • Turn the heat down to medium, then sauté onion and garlic until tender. Add mushrooms and wine and bring to a boil. Stir in beef, tomato, stock, and capsicum. Once boiling, reduce the heat to low and simmer covered for 1 hour and 15 minutes. Add beans and simmer uncovered for 20 minutes, stirring occasionally until beef is tender. Finish by adding silverbeet and cooking for an additional 5 minutes until wilted. Serve and enjoy!

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