| White Bean, Sage and Beef (or Lamb) Stew |
White Bean, Sage and Beef (or Lamb) Stew
This savory, simple, and satisfying supper is a family favorite. Italian white beans or Cannellini beans are super high in manganese, fiber, and protein and combine easily with a variety of flavors.Serves 4-6 Ingredients: 1 tablespoon extra virgin olive oil 1 pound beef (or lamb) stew meat ½ small onion, chopped 1 pinch red pepper 1 tablespoon sage (or thyme, or combination of both), finely chopped 2 tablespoons garlic, finely chopped 2 cans Italian white beans, drained and rinsed ½ cup chicken or beef broth ¼ cup of pureed tomatoes Chopped parsley for garnish Salt and pepper Process: 1. Drizzle bottom of a heavy-bottomed pot with ½ the extra virgin olive oil. 2. Salt and pepper the meat then add to the pot and brown. 3. Remove meat to a plate and add the remaining oil back in the pan. 4. Stir in onions, herbs and red pepper. Cook onions until soft, about 5 minutes and then add garlic. Sauté for 2 more minutes. 5. Add beans, broth tomatoes and meat. Cook for 10 minutes and serve with chopped parsley and cracked black pepper and salt to taste. (If beans start to dry, add a bit more broth or water.) |
I'm starting to lose faith.
loosely. While the meat in this recipe will not melt in your mouth like traditional stews that have braised for hours, it
works! I have found that if you use high quality meat, that this cooking technique saves time
and tastes delicious. The meat is more on the medium rare to medium side. If you prefer your meat
cooked more, add an additional 10 minutes to the cook time.