Neven Maguire's Greek-Style Beef Stew with Butter Beans

INGREDIENTS

• 2 Packs Simply Better Irish Casserole Beef Pieces
• 1 Tbsp. Simply Better Organic Red Pepper & Herb Seasoning
• 2 Tbsp. Spanish Extra Virgin Olive Oil
• 2 Tsp. Simply Better Ground Cinnamon
• 1 Tin of Simply Better Italian Tomato Puree
• 300ml Simply Better Esquinas De Argento Malbec 2021
• 1 Tin of Simply Better Italian Chopped Tomatoes
• 1 Carton Organic Butter Beans, drained and rinsed
• 300g Shallots, peeled
• 4 Garlic Cloves, thinly sliced

DIRECTIONS

1. Remove the casserole beef pieces from the packaging and dry with kitchen paper. Leave on a plate for 30 minutes to come back to room temperature.
2. Preheat the oven to 140°C (250°F/Gas Mark 1). Heat a skillet pan or casserole pot over a high heat. Sprinkle the beef with the red pepper & herb seasoning. Add half the oil to the pan and sauté the beef for about 3 minutes until lightly browned. Transfer to a plate.
3. Reduce the casserole to medium, then add the rest of the oil and sauté the shallots for 2-3 minutes until they have picked up a bit of colour. Stir in the garlic and sauté for another minute. Sprinkle over the cinnamon and stir in the tomato puree, then allow to cook out for a minute or two, stirring. Pour in the wine and allow to bubble down a little, then stir in the tomatoes and stir back in the beef pieces. Bring to a simmer and then transfer to the oven and cook for 2 ½ hours.
4. Remove the stew from the oven and stir in the butter beans, then return to the oven with the lid back on for 30 minutes. Leave to relax for 15 minutes with the lid on, then remove any excess fat by placing kitchen paper on top to soak it up.
5. To serve, place the Greek-style beef stew with butter beans straight on the table with some roasted or boiled baby potatoes.

Top Tip: Leftover stew would make the most delicious pasty and give you a lovey dinner for another day. Cut thawed Simply Better All Butter Pastry into quarters and roll each piece to a 22cm circle (use a side plate as a guide). Fill one side of each one with about 200g of stew and brush the pastry with Simply Better Irish Free Range beaten corn fed egg. Fold over to enclose the filling and secure the edges with a fork or use your fingers. Bake in a preheated oven at 200°C (400°F/Gas mark 6) on a non-stick baking sheet for 25 minutes until puffed up and golden brown. Serve with a nice green salad.