This hearty beef and borlotti stew is a meld of an old Greek dish and an Italian stew. A great one pot favourite.
A rich and aromatic one pot meal made with gently cooked beef and topped with a fresh and zingy rocket dressing. Chuck steak is taken from the shoulder and neck of the cow which traditionally makes it a little tough, but if cooked down slowly it is tender and delicious - and much cheaper than other cuts of steak. Deglazing pans that you have seared meat in is a great way to create an easy and unctuous sauce. It achieves this by emulsifying any residual fat and releasing flavour from the browned meat (fronds) that is left on the bottom of the pan. This would go well with a hunk of sourdough bread or this couscous salad.
Method
- Toast the cumin and coriander seeds and grind to a powder. Mix with the chipotle paste and rub this spice mix on to the beef.
- Heat the olive oil in a large ovenproof pan and fry the beef to seal it. Set to one side.
- In the same pan, fry the onions and garlic until they are starting to caramelise. Deglaze the pan with the red wine and then add the beef back in with the potatoes, borlotti beans, stock and chopped herbs.
- Place in the oven at 160C for an hour.
- Coat the tomatoes with 1tbsp of the olive oil, the salt and the lemon juice.
- To make the dressing: Using a blender, blitz the, rocket, mustard and vinegar with 20ml water. On a high speed add all the oil.
- Mix the tomatoes and the rocket dressing and then spoon them over the stew as it’s being served.
Ingredients
- 1tbsp cumin seeds
- 1tbsp coriander seeds
- 1tsp chipotle paste
- 800g beef chuck steak
- 4tbsp virgin olive oil
- 500ml red wine
- 2 onions, diced
- 10 cloves garlic
- 400g potatoes, chopped into large cubes
- 1x 400g tin borlotti beans
- 2ltrs beef stock
- 2 bay leaves
- small handful basil leaves, roughly chopped
- 1 sprig parsley, roughly chopped
- 300g cherry tomatoes, blanched and peeled
- For the dressing:
- 100ml olive oil
- 1/2tsp salt
- Juice of 1 lemon
- 70g rocket
- 2tbsp white wine vinegar
- 1 tbsp dijon mustard
- You will need: a large oven-proof pan
Top Tip for making Braised beef and borlotti beans
Toast spices for better flavour - the heat draws out their aromas.
-
Easter carrot cake recipeOur Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
-
Simnel cake recipe
Make this Simnel cake recipe up to a week ahead of when you want to eat it for a quick and easy pudding when you're hosting
-
Why Kate Middleton altered Top Gun 2 premiere gown in pretty dramatic way
Kate Middleton altered her stunning Top Gun 2 gown, as the original dress features an element that may be too racy for the royal
-
Royal Family can't stop Prince Harry and Meghan from 'freelancing' during Queen's Platinum Jubilee
The Duke and Duchess of Sussex could pursue independent projects on their trip to the UK next month, a royal expert has revealed
-
Yellowstone season 5: the release date confirmed and what you can expect when the hit drama returns
Anyone anxiously waiting for Yellowstone season 5 finally has a date to look forward to as they prepare for the Dutton family’s return…
