Thursday, February 23, 2023

Beef Stew with Cannellini Beans and Sage

The last time I made this recipe Chris said we could have this every night. Similar comment tonight. This recipe is always well received here.

The recipe is from Every Night Italian, written by Guiliano Hazan.

I made this back in January and will probably make it again before the winter is over.

2 tbsp butter
1 tbsp vegetable oil
1-3/4 lbs beef chuck, trimmed of excess fat and cut into 1-1/2 inch cubes
1 cup yellow onion, thinly sliced crosswise
2 tsp shredded fresh sage leaves
2 tbsp dry white wine
1 cup beef broth
1 tbsp tomato paste
1-1/2cup drained canned cannellini beans

Put the butter and vegetable oil in a heavy braising pot and place it over hight heat.

When the oil and butter are hot, put half the meat and brown it on all sides. Remove the meat from the pot and season with salt and pepper.

Repeat with the remaining meat.

Lower the heat to medium-low and put in the onion. 

Sauté until it turns a reich golden color. 

Stir in the sage and raise the heat to high. 

Pour in the wine and let it bubble briefly to let the alcohol evaporate. 

Pour in the broth and stir in the tomato paste.                     

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