Cannellini Bean, Beef Brisket & Roast Veggie Stew
with Plant-Based Pesto & Garlicky Sourdough
- Almond
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Sesame
Roasted veg topped with two of our trusty seasonings, adds a rich and caramelised depth of flavour to this vibrant beef brisket and plant-based stew. Top it off with croutons for some crunch and a dollop of bright and herby ‘basil pesto’ to tie everything together.
Ingredients
1 packet
Cannellini Beans
1
Capsicum
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 sachet
Nan's Special Seasoning
1 packet
Passata
1 packet
Plant-Based Basil Pesto
(Contains: Almond May be present: Cashew, Eggs, Macadamia, Milk, Walnut.)
1
Tomato
1 sachet
Vegetable Stock Pot
1
Zucchini
1
Sliced Sourdough
(Contains: Gluten, Soy, Wheat May be present: Milk, Sesame, Eggs.)
1
Leek
375 g
Slow-Cooked Beef Brisket
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut capsicum into large chunks. • Thickly slice zucchini into half-moons. • Cut tomato into thick wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, drain and rinse cannellini beans. • Finely chop garlic. Thinly slice leek. • Cut or tear sliced sourdough into bite-sized chunks.
• Place garlic and sourdough on a second lined oven tray. Add a generous drizzle of olive oil and a pinch of salt. Toss to coat. • Bake until golden, 5-7 minutes.
• When the veggies have 10 minutes remaining, transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
• In a large saucepan, cook shredded beef (no need for oil) over high heat, stirring, until heated through and liquid has evaporated, 4-5 minutes. • Reduce heat to medium-high, then add leek and cannellini beans, stirring occasionally, until starting to brown, 4-5 minutes. • Add Nan's special seasoning, garlic & herb seasoning, passata, vegetable stock pot (see ingredients), the water, brown sugar and plant-based butter. Cook, stirring, until slightly thickened, 2-3 minutes.
• Add roasted veggies to the saucepan, stir to combine and season with pepper to taste.
• Divide white bean, beef brisket and roast veggie stew between bowls. • Drizzle with plant-based basil pesto. • Top with garlicky sourdough croutons to serve. Enjoy!
