Beef, butterbean and bulgar stew
Dried Iranian limes boost this stew with their unusual sharp, slightly bitter aroma that I just love. The limes need to be punctured so they'll soak up
some liquid and sink into the stew – remove them when they start disintegrating. You can get them online and from Middle Eastern shops. If you don't like them or can't get them, don't worry – you can leave them out. Serves six.
2 medium onions, peeled and each cut into 6 wedges
4 tbsp olive oil
50g plain flour
1 tbsp ground cinnamon
Salt and black pepper
1kg braising steak, cut into 2cm chunks
200ml white wine
30g parsley, plus 2 tbsp extra, chopped, for garnish
4 sprigs fresh thyme
2 bay leaves
3 strips lemon skin, plus 1 tbsp grated for garnish
3 medium carrots, chopped into 2cm pieces
4 stalks celery, cut into 2cm pieces
2 dried Iranian limes, punctured
700ml beef stock
150g dried butterbeans, soaked overnight
90g bulgar, rinsed
In a large casserole dish or sauté pan for which you have a lid, sauté the onions with two tablespoons of the olive oil until soft, about 10 minutes. Transfer to a large bowl and set aside.
Put the flour in a large bowl and mix in the cinnamon, a teaspoon of salt and a generous grind of pepper. Add the beef and toss with your hands to coat all over. Return the pan to a high heat, pour in a tablespoon of olive oil and brown half the beef all over. Tip into the onion bowl, and repeat with the remaining oil and beef.
Return the seared beef and onions to the pan and, still on a high heat, add the wine. Reduce until thick – about two minutes. Tie together the parsley, thyme, bay leaves and strips of lemon skin. Add these to the pan along with the carrots, celery and Iranian limes, pour over the stock and bring to a boil. Reduce the heat and leave to simmer gently for half an hour or so.
Stir in the soaked butterbeans, cover the pan with a lid and simmer for another hour to 90 minutes, until the beef and beans are tender, adding water if necessary.
Ten minutes before serving, add the bulgar and simmer gently. Once the bulgar is cooked, stir in half a teaspoon each of salt and pepper, taste and add more if needed. Remove the herb bundle and limes, and serve, garnished with the grated lemon zest and some chopped parsley.
Really want to make this but my crock pot for my slow cooker broke
My Friend made it and it was spectacular!
