Beef With Cannellini Beans Recipe

Ingredients for Beef With Cannellini Beans

• Rump Steak
• Pepperoni
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 tablespoons tomato paste
• 2 cups beef broth
• Red Wine
• Salt & Pepper
• Cannellini Beans

How to Make Beef With Cannellini Beans

1. 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.
2. 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.
3. Stir in 2 tablespoons of tomato paste and cook for 1 minute.
4. 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.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
6. Stir in 1 (15-ounce) can of cannellini beans, rinsed and drained.
7. Continue to cook uncovered for a further 15 minutes, allowing the sauce to thicken slightly.
8. Serve hot over rice or with crusty bread for dipping. Garnish with fresh parsley, if desired.