Beef and borlotti stew with sage and bread

Ingredients

For 1 serving

• Beef stew meat130 g
• Cooked borlotti beans130 g
• Canned peeled tomatoes150 g
• Onion40 g
• Celery30 g
• Fresh sage2 g
• Beef broth250 ml
• Whole wheat bread30 g
• Extra virgin olive oil8 g
• Red wine60 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: October – March

Method

1. Finely chop the onion and celery, pat the beef stewing meat dry with kitchen paper and warm the meat stock.
2. Heat the oil in a casserole over medium-high heat, add the meat and brown it for 6–8 minutes, turning, until well browned; add the chopped vegetables and the fresh sage and cook for 4 minutes, until the onion is translucent. Season with salt and pepper.
3. Deglaze with the red wine and let it bubble for 2 minutes over high heat, until the smell of alcohol has gone.
4. Add the crushed peeled tomatoes and the hot stock, cover and cook over low heat for 70 minutes, stirring now and then, until the meat is tender.
5. Drain and rinse the borlotti beans and add them, mashing a few with a fork to make the sauce creamy, and cook uncovered for another 15 minutes, until the sauce is thick.
6. Meanwhile toast the wholemeal bread for 2–3 minutes, until crisp, and serve it with the stew.