date:May 22, 2014
Ingredients
1 cup dried borlotti beans
2 tablespoons olive oil
800g beef chuck steak, cut into
3cm pieces
1 brown onion, chopped
3 garlic cloves, crushed
200g button mushrooms, halved
3/4 cup dry red wine
400g can diced tomatoes
3/4 cup beef stock
1 red capsicum, chopped
1/2 bunch silverbeet, trimmed, shredded
Method
1. Place beans in a small bowl. Cover with boiling water. Set aside for 1 hour. Drain.
2. Meanwhile, heat half the oil in a large saucepan over high heat. Add half the beef.