I found chuck beef and kale on sale; since my last stew beef and vegetables soup were successful executed. I got 2 carrots, 2 potatoes, 1/2 onion left, and borlotti beans in my pantry best use it. As I don’t know how to cook fresh beans. Search google, found it on Ciao Florentino: how to cook it.

Google: “Plump borlotti beans have a rich creaminess to them, similar to a cannellini bean, which is also in the kidney bean family. There’s a hint of nutty sweetness to the legume. It also has a smooth texture, making it a bean that works well cold, hot, at room temperature, and in a salad. The high fiber content of borlotti and other beans is known to have a beneficial effect in reducing cholesterol levels, blood pressure and heart disease risk. The high folate concentration is particularly beneficial for women planning to have children.”

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.”

Today, I decided to add cream just to get rid of the little bit and making it soupier. 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!!!

Ingredients

Borlotti beans

1/2 c borlotti beans
water, to cover
1 small sprig rosemary
2 strips lemon peel
2 bay leaves
3 Tsp onion powder

Beef and vegetables

400 g lean chuck, cubed
5 cooked bacon rashes, cut to bite size
200 g kale, chopped
150 ml thickened cream
1/8 cup plain flour
1 Tsp freshly ground pepper
5 Tsp oil
2 Tbs red wine vinegar
2 carrots, cubes
4 c beef stock
1/2 c vanilla custard
2 potatoes, cubes
2 bay leaves
1/2 onion, chopped
salt
pepper

Method

Do borlotti bean in advance

Rinse borlotti beans in cold water and put them in a large bowl. Cover with about 7 inches of water and leave to soak overnight. The next day, drain and rinse borlotti beans and put beans into a pot together with the rosemary, bay leaves, lemon peel and onion powder. Add enough cold water to cover them, and bring to a boil. Cover with a lid and keep at a constant boil for 45 minutes stirring now and then. (Keep a close eye on them towards the end and make sure water don’t reduce too much and do not stick to the bottom of the pot).

Check beans around 45 minutes mark and season with a pinch salt. Check if enough water. Continue cooking an addition 15 to 30 minutes or until the beans are buttery soft and not mushy. Remove from heat, drain and set aside.

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. Stir cream, borlotti beans and kale to mix well and boil uncovered for 5-7 minutes. Add bacon and season with salt and pepper to taste. Ladle among 4 bowls and serve with bread and wine.

Note: You can omit cream and put 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.

https://helenscchin.com/2023/06/15/stew-beef-bacon-and-vegetables-soup/

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