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Italian beef stew

Italian beef stew

Total Time
10 hr 50 min
20 min
2 hr 30 min


Borlotti beans, dry

200 g, soak, (1 cup)

Beef stock

1½ cup(s), (375ml), heated

Dried mushrooms

20 g, porcini, chopped (1 tbs)

Olive oil

1 tbs

Brown onion

1 medium, chopped


1 medium, chopped

Beef chuck steak, raw

480 g, (Buy 600g), fat trimmed, cut into 3cm pieces

Plain flour

1 tbs

Tomato paste

2 tbs


200 g, button, halved

Dried bay leaf

1 whole


1 cup(s), (1 bunch cavolo nero) coarsely chopped


  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.


• To soak beans, place them in a large bowl and cover with cold water. Set aside at room temperature overnight. • Add it: 4 x 40g slices crusty sourdough bread to serve. • Swap it: Borlotti beans for 400g can borlotti beans (rinsed, drained) added in last 15 minutes of cooking.