Herby Beef Rump & Braised White Bean Stew
with Pre-Prepped Veg & Basil Pesto Drizzle
- Cashew
- Soy
- Cashew
- Eggs
- Milk
- Sesame
- Almond
- Fish
- Wheat
- Gluten
- May contain traces of allergens
Beef Rump and creamy cannellini beans make the ultimate duo in this hearty dinner. Braise your beans and veg in a tomatoey, herb sauce and make it the flavourful base for the pan-seared beef rump on top. Drizzle on some herby basil pesto for the perfect finishing touch!
Ingredients
2
Garlic
1 tin
Cannellini Beans
300 g
Beef Rump
1 sachet
Tomato & Herb Seasoning
1 packet
Soffritto Mix
1
Tomato Paste
1 packet
Worcestershire Sauce
(May be present: Soy, Cashew, Eggs, Milk, Sesame, Almond, Fish, Wheat, Gluten)
1 packet
Baby Spinach Leaves
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
Not included in your delivery
1 drizzle
olive oil
⅓ cup
Water
Nutrition
Utensils
Cooking Steps
• Roughly chop garlic.
• Drain and rinse cannellini beans.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine half the tomato & herb seasoning and a drizzle of olive oil. Add chicken steaks, turning to coat.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef rump for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
- Meanwhile, in a second large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook soffritto mix and cannellini beans, stirring occasionally, until softened, 4-5 minutes.
- Add garlic, tomato paste and the remaining tomato & herb spice blend and cook, until fragrant, 1-2 minutes.
- Stir in worcestershire sauce the water and baby leaves, and simmer until slightly reduced, 1-2 mintues.
• Slice beef.
• Divide braised white bean stew between bowls. Top with herby beef.
• Drizzle with plant-based basil pesto to serve. Enjoy!
