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Quick Italian beef stew

Ingredients

  • 600 g Northern Ireland Farm Quality Assured rump steak trimmed and cut into thin strips
  • 2 tbsp Olive oil
  • 1 Medium red onion sliced
  • 1 Red pepper
  • 1 Courgette
  • 1 x 400 g Tin of tomatoes
  • 200 g Cherry tomatoes
  • 1 Beef stock cube dissolved in 100ml of hot water
  • 1 Clove garlic crushed
  • 1 tbsp Sugar
  • 2 tbsp Balsamic vinegar
  • 1 x 400 g Tin of Cannellini beans drained and rinsed
  • Handful of flat leaf parsley

To serve:

  • Crusty bread

Method

  • 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.
  • 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.
  • 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.
  • Return the cooked beef to the pan along with Cannellini beans and chopped parsley, cook for about 3 minutes before serving with crusty bread.