beef and borlotti bean stew

beef and borlotti bean stew

Using up: ribeye steak, tin of borlotti beans, 2/3 jar roast yellow peppers

As previously mentioned, we brought back some meat from our Wales camping trip.  Neither Pete nor I are that fond of steak in its natural form these days – we are too old and badgery to digest it properly 🙂 But we still had three left (P stirfried one a couple of nights ago, and it was delicious).  However, we do like a nice casserole.

So … rummaged in the cupboards and this is what I concocted.

Chopped up 2 sticks of celery, 2 carrots, 1 large courgette into small dice.  Sautéd these down with a chopped onion, several cloves of minced garlic, and a sloosh of olive oil.  I just stuck a lid on the pan and let it get on with it for 20 minutes or so.

Found two tired mushrooms in the fridge and chopped them very small – more for flavour than appearance. Retrieved the jar of roast yellow peppers that I opened last week and had forgottten (oops), and sliced up the remaining contents. Sliced the steaks into chunks and put all these in a big cast iron casserole dish.

I added a tin of borlotti beans that was so old it was going rusty (!), a tin of chopped tomatoes, half a glass or so of red wine, the sautéd veg, seasoning, and sage / thyme / rosemary from the garden.

This sat on a very low light at the back of the cooker while I cooked our supper (we always try to leave casseroles till the next day, they taste so much better), then it was put in a very slow oven to cook overnight.

Bada innaboxAt about 2.30 a.m. the smell was driving me mad, so I came down and switched it off.  I found Liessa sitting on the worktop beside the cooker, basking in the heat from the oven 🙂

This morning, I decanted most of it into three tubs for the freezer, while leaving enough for our supper tonight (nom nom nom).  So three steaks have made eight servings – not bad 🙂

p.s. Photograph taken before it went into the oven, as the “after” pic didn’t come out very well.