Home » Beef Recipes » Quick Italian beef stew
Quick Italian beef stew
Serves: 4
Cook: 42 mins
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Equipment
- Chopping board
- garlic crusher
- knife
- measuring spoons
- Can opener
- colander
- Frying pan or wok
- wooden spoon
- measuring jug
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Ingredients
- 600 g Northern Ireland Farm Quality Assured rump steak trimmed and cut into thin strips
- 1 Garlic clove
- 1 Medium red onion
- 1 Red pepper
- 1 Courgette
- Handful of flat leaf parsley
- 1 Reduced salt beef stock cube
- 2 x 15 ml (2 tbsp) Olive oil
- 1 x 400 g Can of chopped tomatoes
- 200 g Cherry tomatoes
- 100 ml Water
- 2 x 15 ml (2 tbsp) Balsamic vinegar
- 1 x 400 g Can Cannellini beans
To serve
- Crusty bread
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Method
- Peel and crush the garlic. Peel and finely chop the onion.
- Remove the top and seeds from the pepper cut into dice.
- Top and tail the courgette and cut into dice. Chop the parsley.
- Drain the cannellini beans.
- Prepare 100ml of stock.
- Heat 1 x 15ml spoon of oil in the pan and fry half of the beef for 2-3 minutes. Remove from the pan and put on a plate. Repeat with the remaining beef.
- Add the remaining oil to the pan and stir fry the onions until they begin to soften.
- Add the pepper and courgette and stir fry for 1 minute stirring continuously.
- Add the chopped tomatoes, cherry tomatoes, stock, garlic and balsamic vinegar, stir and bring to the boil.
- Simmer for 5 minutes.
- Add the cooked beef, cannellini beans and parsley to the pan, stir and cook for 3 minutes.
- Serve the stew with crusty bread.
