Stew beef and vegetables soup

I found fresh cannellini two days ago and yesterday chuck beef on sale; I thought of making old fashion beef stew that I had it ages ago and I craved for soup too. I got 4 carrots, 2 potatoes, 1/2 onion left, and vanilla custard from my sister. This is the first time I am using fresh cannellini, so I search google on how to cook it. Well, tinned would be much less hassle. However, if you want it to be restaurant dinner best use fresh.

Google: “Cannellini beans are from Italy and are creamy white in colour, kidney shaped with squarish ends. When cooked, they have a fluffy texture and a slightly nutty, mild flavour. Cannellini beans are wonderfully nutritious. They’re fat free and an excellent source of fiber, folate, iron and magnesium. One 1/4 cup serving contains 11 grams of protein! Adding nutritious foods like dried cannellini beans to your diet may help control blood sugar levels.”

Google: “Chuck is a cut from the neck bones to under the shoulder of the cow. Chuck is very tasty with a good level of fat and gelatine content. Chuck is great for slow roasting or diced for braising/stewing. The most suitable cookery method for a whole chuck is slow roasting. Cubed, it can also be used in a slow-cooked beef stew.”

Google: “What is a vanilla custard? A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat, served hot poured over desserts, as a filling for some pies and cakes, or cold and solidified; also used as a base for some savoury dishes, such as quiches, or eaten as a stand-alone dessert.”

 At the last minutes I decided to add wine just to get rid of the little bit and making it soupier. Instead of grabbing the wine I accidentally grab vanilla custard. No bad the combination. It looks creamy, colourful, hearty, healthy, comforting and delicious bowl of soup. Be courageous with different ingredients and make it an extra fine restaurant dinner. Let’s cook restaurant style dinner with a twist!!!


Cannellini beans

1/2 c cannellini beans
water, to cover
1 small sprig rosemary
3 cloves garlic, smashed and peeled

Beef and vegetables

450 g lean chuck, cubed
180 g kale, chopped
1/8 cup plain flour
1 Tsp freshly ground pepper
5 Tsp oil
2 Tbs red wine vinegar
4 carrots, cubes
4 c beef stock
1/2 c vanilla custard
2 potatoes, cubes
2 bay leaves
1/2 onion, chopped


Do the cannellini first

 Rinse cannellini beans in water and put them in a large bowl. Cover with about 3-5 inches of water and leave to soak overnight. The next day, drain and rinse cannellini beans and put them into a pot with a heavy lid. Add just enough cold water to cover them.

Add rosemary, garlic, and a drizzle oil. Bring it to a boil, then cover and simmer them gently for 15 to 20 minutes or until cannellini beans are tender but not mushy. “The cooking time will depend on the size and age of the beans. Smaller and newer beans will require a shorter cooking time, so check on them after 15 minutes.” You might need more time if you are using 1 c of cannellini beans.

To do stew beef and vegetables

Combine flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 Tsp oil in a large cast iron pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Remove the beef from the pot and add red vinegar. Cook over medium high heat, scraping the pot with a wooden spoon to loosen any browned bits. Add the beef, beef stock and bay leaves. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming stock from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add stock or water if it is dry. Last minute I decided to add red wine instead I have added vanilla custard as it looks dry. Stir the vanilla custard and kale to mix well and boil uncovered for 3-4 minutes. Season with salt and pepper to taste. Ladle among 4 bowls and serve with bread and wine.

Note: You canomit vanilla custard and put red wine about 1 c. You can add celery, mushrooms, green beans. If you like it to be stew creamy cut down your beef stock 1/2 c. You can add tomato paste and chopped tomatoes.