1.5 kg chuck steak, diced
1 tablespoon olive oil
1 tablespoon butter
3 brown onions, chopped
3 cloves garlic, crushed
2 tins Bella Lucia 4 bean mix
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 in to a 180°C oven for approximately 1 – 1 ½ hours or until tender, topping up with additional stock if necessary. Stir in the cabbage and beans and put back into the oven for 20 minutes, uncovered, stirring occasionally. Garnish with parsley and serve with potato or celeriac mash.
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