Beef Stew with Cannellini and Sage

By kathleentirpak

This stew is especially good thickened with cornbread.

Ingredients

• 2 Tablespoons butter
• 1 Tablespoon vegetable oil
• 1 3/4 pounds beef chuck roast
• cut into 1 inch cubes
• 1 cup thin crosswise sliced yellow onion
• 2 Tablespoons shredded fresh sage leaves
• 2 Tablespoons dry white wine
• 1 can beef broth
• 1 Tablespoon tomato paste
• 1 1/2 cups cooked cannellini beans
• or 1 can, drained

Preparation

Step 1

In a heavy pot on high heat, melt the butter and vegetable oil. Reduce heat to medium-high, and working in batches, brown the beef cubes, removing each batch from the pot as it is finished. Reduce heat to medium-low and saute the onion to a rich gold. Add the sage leaves. Raise heat to high, pour in the white wine, and allow to bubble briefly, to evaporate the alcohol. Add the beef broth, and tomato paste. When the mixture starts to bubble, reduce heat to a gentle simmer. Cover and cook until the beef is tender, about 1 hour and 45 minutes. Add a little water if needed. Add the beans and cook 15 minutes. Crumble cornbread into individual servings if desired.