Reader recipe: Beef and bean stew

This is an easy, cheap recipe that makes the most delicious, heart warming stew and on a cold night, it is a sure fire winner.

Ingredients

2	Onions, chopped
4	Garlic cloves, minced
3	Carrots, roughly grated
400 g	Butter beans, drained and rinsed
½	Fennel bulbs, thinly sliced
60 ml	Fresh parsley, finely chopped
5 ml	Fresh chopped oregano, chopped
5 ml	Fresh thyme, chopped
10 ml	Fresh rosemary, chopped
2	Bay leaves
15 ml	Cornflour, mixed with water
60 ml	Flour
15 ml	Lemon juice
30 ml	Olive oil
250 ml	Red wine
750 ml	Vegetable stock
45 ml	Tomato puree
1 kg	Beef, trimmed (Main)
½ ml	Salt, pinch
½ ml	Ground black pepper, pinch
200 g	Rindless bacon, smoked, chopped

Directions

1. Please note that the salt, pepper, lemon juice and parsley are only added at the end.
2. Heat the olive oil over medium high heat.
3. Add bacon, onions, garlic, carrots and fennel and cook until softened, about 5 minutes.
4. Stir in all the herbs except the parsley and cook for a minute before stirring in the flour. Cook for a minute.
5. Add the stock, tomato paste and bay leave - stir well.
6. Add the red wine and cook until slightly reduced; approximately a minute.
7. Add the beef.
8. Close the lid of the pressure cooker and cook on high pressure for 50 minutes.
9. Release the pressure before opening the lid. Remove the bay leaves. Remove the beef and cool slightly, then shred the meat.
10. Using a large spoon, skim excess fat from the surface of the stew. [You can also take a slice of bread and let it lie flat on the oil for a couple of seconds and remove the bread. It will also absorb some of the fat.]
11. Add the cornflour and water mixture and stir while the stew thickens.
12. Return the beef to the stew with the butter beans and simmer for 5 minutes, until heated through.
13. Stir in the parsley and lemon juice. Add the seasoning and serve.