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Method-
In a large saucepan or pot heat oil and saute the
onions, celery.
Add the spices and bay leaves.
Add the meat and cook until its brown .
Pour in the thick tomato sauce and let it cook for
a few minutes stir it .
Add the garlic .
Then pour in the stock and seasoning and the
potatoes.
When it boils ,put it on a small burner on very
low heat ,
add the beans,cover it and let it simmer for about
2-21/2 hours. I put a trivet on the small burner
and have even left it on very low heat for 3
hours. Do not forget to check it from time to
time. Will be ready when the meat is very tender
and stew has a rich dense texture.
Apart from chuck or rump steak you can use osso
buco or meat on the bone this will make a
flavorful richer stew. I have made this recipe
using lamb shanks and shins .When I use lamb I add
some fresh or dried rosemary.
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