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Peel and dice onions. Cut meat into 3 cm cubes and
season with salt and pepper. Heat oil and brown meat all around. Remove
from the pan and set aside. In roasting residue fry onion golden brown,
stir in tomato paste, cook briefly, then add broth and gravy, bring to a
boil. Add meat and a little thyme. Cover pot, except for a gap and
simmer over low heat until the meat are tender.
Rinse off beans and drain well. Peel tomatoes, remove stalk and seeds
and cut into large cubes. Thicken sauce and season to taste with salt
and pepper. Fold in beans, tomatoes and parsley and warm up. |
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