White Bean & Braised Beef Stew

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White Bean & Braised Beef Stew

Ingredients

1 tbsp olive oil
1 red onion, thinly sliced
sea salt and black pepper, to season
400g can white beans, rinsed and drained
125g pulled beef
pinch chilli flakes
½ tsp ground cumin
150ml cooking liquid from braised beef (or beef stock)
50g baby spinach

Equipment

Medium saucepan
Wooden spoon
Chopping board and knife

Directions

Heat the oil in a saucepan over medium-high heat. Add the onion, season with salt and pepper, then cook for 2 minutes, until softened.
Stir in the beef and butter beans, then the chilli and cumin. Cook for 1 minute until aromatic.
Pour in the beef cooking liquid, stirring to deglaze the pan. Then add the spinach and mix in until just wilted. Remove from the heat and serve!

Notes

Scale it up easily

This recipe is written as a single serve, but all the quantities scale up easily for more people. For 2 serves I’d still use just the one can of beans as a 400g can comfortably stretches to two portions with the extra beef and liquid. From 3 serves upward, add a second can.

Serving

This stew is good on its own, but a slice of crusty bread on the side to mop up the juices takes it to another level. A poached or fried egg on top also works really well if you want to bulk it out further.

Storage

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat in a small saucepan over low heat, adding a splash of water or stock to loosen it back up if it has thickened.

Ingredient Notes

White beans:

I use a 400g can of white beans here, rinsed and drained. Cannellini beans and butter beans both work well, as does any other canned white bean you have on hand. The creaminess of the beans against the braised beef and cooking liquid is what makes this stew so good, so don’t skip them or substitute with a firmer bean.

Pulled braised beef:

Use the leftover braised beef from my braised beef recipe, pulled and shredded. 125g is roughly one portion of leftover beef. If you haven’t made it yet, that’s the place to start before coming back to this. The beef should be tender enough to pull apart easily with two forks or just your hands.

Beef cooking liquid:

The liquid left over from braising the beef is packed with flavour and is what makes this a proper stew rather than just beans and meat in a pan. Don’t throw it away after making the braised beef. If you don’t have any, a good quality beef stock works as a substitute, though the flavour won’t be quite as deep.

FAQs

Can I make this ahead of time?

The braised beef can be made well ahead and kept in the fridge or freezer, which is the whole point of this recipe as a meal prep dish. Once you have the beef and cooking liquid ready, this stew itself takes about 5 minutes to put together on the night.

What if I don't have the beef cooking liquid?

Use a good quality beef stock instead. The flavour won’t be as rich as the braising liquid, but it still makes a solid stew. Add a small splash of Worcestershire sauce if you have it to add a bit more depth.

Can I add other vegetables?

Yes. Wilted kale or silverbeet work well in place of or alongside the spinach. A tin of diced tomatoes added with the cooking liquid also works if you want more sauce. Keep the additions simple so the braised beef stays the main event.

Can I use something other than braised beef?

Yes. Any slow-cooked, pulled or shredded beef works well here, whether that’s leftover pot roast, brisket or even a store-bought pulled beef. You could also use shredded rotisserie chicken if that’s what you have, though you’ll want to use chicken stock instead of beef cooking liquid to match the flavour.