Summer beef stew with white bean purée

This variant of the classic boeuf bourgignon can be cooked in a shorter time because a more tender part of the beef, faux filet, is used. The French faux filet is similar to sirloin steak or rump steak in American butchery. Cut the carrots into smaller strips so that they cook quicker as well.  About 45 minutes of simmering in a heavy enamelled cast- iron pot, such as Le Creuset, is all that’s needed so that the carrots are cooked and the meat is tender.

Instead of the traditional red wine for boeuf bourgignon , white wine is used for this lighter summer variant. The classic boeuf bourgignon is served with potatoes, mashed potatoes, or pasta. This summer stew is served with white bean purée combining ideally vegetable and animal proteins. Using cooked white beans in a glass jar saves you from soaking and cooking them.

2 servings

About 300 g faux filet

Olive oil

100 ml chicken stock

100 ml white wine

2 carrots, cut into strips

1 medium onion, chopped 

1 clove garlic, minced

2 tbsp. tomato paste

1 tsp. dried Provençal herbs

Freshly ground black pepper

Some balsamic glaze

A jar of cooked white beans

Fresh herbs to decorate

Remove all the fat from faux filet and cut them into strips. Warm 2 tbsp. olive oil in a heavy pot over medium heat and fry the filet strips until nicely coloured. Add the carrots, onion, and garlic and stir. Pour in the stock and white wine and stir.

Add the herbs, tomato paste, black pepper, and some balsamic glaze. Cover and simmer for about 45 minutes.

Meanwhile rinse the white beans. In a saucepan over low- medium heat warm the beans. Remove from heat, add 1 tbsp. very good olive oil and mash the beans into a purée with a handheld mixer.

Divide the bean purée on the plates and flatten into a base. Divide the beef stew on top and decorate with some fresh herbs.