recipes

Beef with butter beans

Serves 4 (10 units per serving)

670 calories | 27.1 fat

ingredients

• 1 onion, finely sliced
• 400 g lean round steak, cubed
• 2 bay leaves
• 2 garlic cloves, crushed
• 300ml red wine
• 1 tbsp tomato puree
• 1 litre chicken stock
• 1x400g can chopped tomato with herbs
• 1 tbsp Worcestershire sauce
• 2x400g cans butter beans
• ½ packet flat leaf parsley   
• 2 carrots, peeled and cut into cubes
• 4 tbsp olive oil
• 1 tbsp soy sauce
• 48g seasoned flour
• 2 celery sticks, sliced
• Salt & ground black pepper to taste

method

1.  Place the steak pieces in to a bag with the seasoned flour, shake well to coat.

Heat the oil in a heavy based saucepan Cook until browned and then remove from the pan, then sauté the onions and celery until soft.

2.  Add the carrots, garlic, bay leaves and cook for a further 2-3 minutes. Remove the meat from the pan. Deglaze the pan with the red wine to release the juices.

3.  Pour in the remainder of ingredients, stock, tomatoes, tomato puree, and Worcestershire sauce. Return the steak to the pan, then cover and simmer gently for 1- ½ hours. Then gently stir in the butter beans. Continue to cook on a slow heat until meat is tender. Season to taste and scatter with chopped parsley.