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Bean and beef stew


  • 1 kg of entrecote beef
  • 100 g of soaked BIO white beans
  • 1 bunch of soup vegetables
  • 2 stalks of celery
  • 2 onions
  • 1 can of tomatoes – 400 g
  • 3 cloves of garlic
  • 150 ml of red wine
  • 1.5 liters of vegetable broth

Spices: salt, pepper, coriander, cumin, chili for some taste

Herbs: rosemary, thyme, half a bunch of fresh parsley


Vegetables – dice soup vegetables, celery stalks and onion, add herbs as desired and fry in olive oil. Then add the diced entrecote, fry again and pour red wine. Add the white beans, tomatoes and pour the broth. Cook until the beans and meat are tender. Season with salt and pepper.

Soligrano wishes you a tasty meal!

Author of the recipe: Chef Kolumna Park.

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More about the product White beans BIO.

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