Beef and Bean Stew

1 kg of gravy beef, diced into chunks
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, crushed
3 carrots, peeled and chopped
3 celery stalks, chopped
4 tomatoes, chopped
1 x 570g jar Luengo Fabada Beans
1-2 litres beef stock
½ cup parsley, finely chopped
Heat the oil in a heavy based pan and sauté the onion until tender. Add the garlic, carrot and celery and continue to sauté until the vegetables have developed a nice colour. Remove the veggies from the pan and sear the beef until browned, adding more oil if necessary. Add the cooked veggies, tomato and 1 litre of the stock and bring to a boil. Reduce heat to a simmer and cook until the meat is tender, approx. 1 ½ hours. Keep an eye on the liquid and add more stock if needed. Add beans and warm through. Season to taste.
Serves: 4-6

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