Beef Stew with Fresh Broad Beans

Preparation info
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By Claudia Roden

Published 1986

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  • 1 kg (2 lb) lean stewing beef, cubed
  • 3 tablespoons oil


Sauté the meat in hot oil in a large pan until well browned. Add the remaining ingredients and cover with water. (If frozen beans are used, they should be de-frosted and added only about ½ hour before the end of cooking time.) Bring to the boil and simmer gently, covered, for about 2 hours, or until the meat is very tender.