Ingredients for Beef With Cannellini Beans
- Not used in recipe.
- Not used in recipe.
- 2 tablespoons olive oil
- 1 large chopped onion
- 2 tablespoons tomato paste
- Not used as a measured ingredient in the main recipe.
- 1 cup dry red wine (such as Chianti)
- generously with salt and freshly ground black pepper
- 1 (15-ounce) can cannellini beans, rinsed and drained
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How to Make Beef With Cannellini Beans
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 large chopped onion and cook until softened, about 5 minutes.
- Add 1 lb beef stew meat, cut into 1-inch cubes, and 1/2 lb Italian sausage, casings removed, to the pot. Brown the beef and sausage on all sides, about 8-10 minutes.
- Stir in 2 tablespoons of tomato paste and cook for 1 minute.
- Pour in 2 cups of beef broth, 1 cup of dry red wine (such as Chianti), and season generously with salt and freshly ground black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
- Stir in 1 (15-ounce) can of cannellini beans, rinsed and drained.
- Continue to cook uncovered for a further 15 minutes, allowing the sauce to thicken slightly.
- Serve hot over rice or with crusty bread for dipping. Garnish with fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
95 g
Sugar
29g
Fat
118g
Carbs
13g
