800g chuck beef - cubed
1 large brown onion, finely diced
3 celery batons, finely diced
1 medium carrot, finely diced
1 long red chilli, deseeded & finely diced
3 cloves of garlic, crushed
3 bay leaves
4 cups roughly chopped silverbeet spinach
1/2 cup finely chopped parsley
3tbsp fresh thyme leaves
1 tin cannalini beans, drained & rinsed
2 cups chicken stock
1/2 teaspoon black pepper
1. Place a sauté pan on medium high heat with some olive oil and brown beef in two batches and rest aside in a seperate plate.
2. Turn heat down to medium low and in the same pan sauté onion and celery until translucent. Add chilli, garlic & bay leaves and cook for a couple of minutes until fragrant.
3. Add spinach, parsley, thyme, beans and stock. Season with s&p. Return beef back to pan and turn heat down on low. Place lid on and cook for 2-3 hours until beef is tender.