Quick Italian beef stew

Quick, easy and mouth-wateringly tasty, this hearty Italian beef stew is the perfect dish to throw together in a hurry. Made with Northern Ireland Farm Quality Assured rump steak and dished up with fresh vegetables, it’s sure to be a hit at the dinner table.

Preparation

10 minutes

Cooking

15 minutes

Serves

4

Oven Temp

Hob

Ingredients

600g Northern Ireland Farm Quality Assured rump steak, trimmed and cut into thin strips
2 tablespoons olive oil
1 medium red onion, sliced
1 red pepper
1 courgette
1 x 400g tin of tomatoes
200g cherry tomatoes
1 beef stock cube dissolved in 100ml of hot water
1 clove garlic, crushed
1 tablespoon sugar
2 tablespoons balsamic vinegar
1 x 400g tin of Cannellini beans, drained and rinsed
Handful of flat leaf parsley

To serve:
Crusty bread

Method
  1. For the best result, cook the beef in two batches. Heat half of the oil in a non-stick wok or frying pan until very hot then add half the beef, stir fry for 2 -3 minutes until brown, remove to a plate and repeat with the remaining beef.
  2. Return to the wok or frying pan and heat the remaining oil. Fry the onion until it begins to soften, then add the red pepper and courgette, cook for a minute stirring continuously.
  3. Pour chopped tomatoes, cherry tomatoes, dissolved stock cube in water, garlic, sugar and balsamic vinegar into the pan and bring to the boil, then reduce the temperature and simmer for 5 minutes.
  4. Return the cooked beef to the pan along with Cannellini beans and chopped parsley, cook for about 3 minutes before serving with crusty bread.