March 30, 2026

Beef & White Bean Stew

Serves:

Cooking Time:

< 90 min

Ingredients:

45 ml canola oil
1.2 kg stewing beef (chuck or short rib)
salt & freshly ground black pepper to taste
2 onions, chopped
3 large carrots, diced
3 stalk(s) celery, chopped
3 garlic clove(s), crushed
125 ml white wine
500 ml beef stock
2 fresh oregano stalks
2 bay leaves
230 g LANCEWOOD® Medium Fat Smokey Onion & Mustard Cream Cheese
410 g canned butter beans, drained
410 g canellini beans, drained
15 ml fresh mixed herbs, chopped

Method

Heat the oil in a large casserole.
Season the meat to taste. Brown in batches in the oil. Remove and set aside.
In the same casserole, fry the onions until golden.
Add the carrots, celery and garlic. Fry for 2 minutes.
Add the wine and cook for 1 minute. Add the stock, oregano and bay leaves. Cover and simmer over low heat for 1 ½ – 2 hours or until the meat is tender.
Add the cream cheese and allow to melt into stew.
Stir in the beans. Adjust seasoning.
Sprinkle with freshly chopped mixed herbs. Serve with crusty bread.