1

Drain borlotti beans. Place beans in a medium saucepan and cover with water. Bring to the boil over medium-high heat and boil rapidly for 10 minutes. Drain.

2

Meanwhile, combine stock and porcini mushrooms in a small bowl and set aside for 10 minutes to soften.

3

Heat oil in a large heavy-based saucepan over medium heat. Cook onion and carrot, stirring, for 5 minutes or until softened. Toss beef in flour and add to pan. Cook, stirring, for 3 minutes or until lightly browned. Add tomato paste and cook, stirring, for 1 minute.

4

Add porcini mixture and cook, scraping base of pan to remove any cooked-on bits, for 1 minute. Add borlotti beans, button mushrooms and bay leaf and bring to the boil. Reduce heat and simmer, covered, for 2 hours or until meat is very tender.

5

Add kale and cook for 3 minutes or until wilted. Discard bay leaf and serve.