1.5 kg Chuck Steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
1 x 570g jar Luengo White Beans & Mushrooms
1.5 litres chicken or vegetable stock
½ green cabbage, finely chopped
Salt and pepper
½ cup fresh parsley, roughly chopped
Heat the oil and butter in a large, lidded oven proof pot and slowly sauté the onion and garlic until tender. Add the diced steak and cook until browned. Pour in enough stock to cover the steak. Place the lid on top and then place into a 180° oven for approximately 1 – 1 ½ hours, topping up with additional stock if necessary. Stir in the cabbage and Luengo beans and put back into the oven for 20 minutes, uncovered. Serve on a plate topped with parsley.
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