Traditional beef minestrone

Our grass-fed beef bone broth fills this recipe with deep and meaty flavours. Our stewing steak is cut from harder-working muscles so it takes longer to break down, but cook it over a low heat and the beef will melt in the mouth. We like it with grated parmesan slowly melting on top, the perfect partner to all the rich and warming flavours.

3 hours

4-6

Easy

• 500g Field & Flower diced stewing steak
• 2 x packets Field & Flower beef bone broth
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 carrots, peeled and cut into rounds
• 3 celery sticks, chopped
• 1 tbsp tomato puree
• 400g can chopped tomatoes
• 400g can butter beans, drained & rinsed
• 75g macaroni pasta
• Squeeze of lemon juice
• Seasoning to taste

To serve:
• Handful of flat leaf parsley, roughly chopped
• Grated parmesan

1. Heat 1 tbsp of the olive oil in a large saucepan and brown the beef all over. Once browned, remove from the pan and set aside.

2. Heat the remaining olive oil in the same saucepan and cook the onion for 10 minutes until softened. Add the garlic and cook for a further 1-2 minutes, then add the carrots, tomato puree and celery, mixing well.

3. Pour in the chopped tomatoes and beef bone broth, adding squeeze of lemon juice. Season, bring to a simmer, then reduce the heat and simmer with the lid on for 2 hours. You might need to add a splash more water if the minestrone reduces too much, just make sure to check the seasoning after doing so.

4. After 2 hours, add the butter beans and macaroni. Continue to cook for 10-12 minutes until the pasta is cooked through. Serve immediately with fresh parsley and grated parmesan on top.