Lancewood
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Beef & White Bean Stew
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Lancewood Beef & White Bean Stew

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® 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.

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