Quick Italian beef stew

600g Northern Ireland Farm Quality Assured rump steak, trimmed and cut into thin strips

1 garlic clove

1 medium red onion

1 red pepper

1 courgette

Handful of flat leaf parsley

1 reduced salt beef stock cube

2 x 15ml spoons (2 tbsp) olive oil

1 x 400g can of chopped tomatoes

200g cherry tomatoes

100ml water

2 x 15ml spoons (2 tbsp) balsamic vinegar

1 x 400g can Cannellini beans

To serve

Crusty bread

Chopping board, garlic crusher, knife, measuring spoons, can opener, colander, frying pan or wok, plate, wooden spoon, measuring jug.

Peel and crush the garlic. Peel and finely chop the onion.
Remove the top and seeds from the pepper cut into dice.
Top and tail the courgette and cut into dice. Chop the parsley.
Drain the cannellini beans.
Prepare 100ml of stock.
Heat 1 x 15ml spoon of oil in the pan and fry half of the beef for 2-3 minutes. Remove from the pan and put on a plate. Repeat with the remaining beef.
Add the remaining oil to the pan and stir fry the onions until they begin to soften.
Add the pepper and courgette and stir fry for 1 minute stirring continuously.
Add the chopped tomatoes, cherry tomatoes, stock, garlic and balsamic vinegar, stir and bring to the boil.
Simmer for 5 minutes.
Add the cooked beef, cannellini beans and parsley to the pan, stir and cook for 3 minutes.
Serve the stew with crusty bread.