Organic Beef and Bean Casserole

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A warming casserole for those rainy days...


2 tablespoons Olive oil
750g Beef steak cut into pieces
1 Leek chopped
1 Carrot chopped
2 Celery sticks chopped
2 Garlic cloves chopped
125ml Red wine
250ml Beef stock
400g Chopped tomatoes
2 tablespoons Tomato puree
200g Cannellini beans
200g Kidney beans
1 tablespoon Organic thyme


In a large saucepan over a medium heat, heat the oil and cook the beef until browned.

Meanwhile cook the chopped leek, celery, carrot and garlic in a separate pan and cook while stirring for 5 minutes.

Add to the pan with the beef, pour in the red wine, beef stock, tomatoes, tomato puree, thyme and beans. Bring to the boil, reduce the heat, cover and leave for two hours.

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