Use lean beef, a source of protein, vitamins, minerals and anti-ageing co-enzymes.

PREPARATION TIME: 15 MINUTES COOKING TIME: 1 HOUR 10 MINUTES SERVES 4

 EASY / PREPARE AHEAD

a little oil

1 onion, finely chopped

1 carrot, sliced

500g (11b 2oz) lean roasting beef, such as topside or silverside, cut into chunks 300ml (y2pt) beef stock

2 x 280g jars Zanae Gigantes beans in tomato sauce (large butter beans in sauce, from good supermarkets)

6 sage leaves

1  Heat the oil in a casserole dish, then gently cook the onion and carrot for 5 minutes. Remove with a slotted spoon and set aside.

2 Add the beef and some seasoning and fry over a medium heat to brown. Return the vegetables to the pan, add the stock and bring to the boil. Simmer, then add both jars of beans with the sage. Cover and simmer very gently for around an hour, until the beef is just tender. Serve with chunks of crusty bread.

Per serving: 370 calories, 11g fat (3g saturated), 28g carbohydrate

* SMART IDEA

You can use this recipe as a leftovers dish -just omit the stock, add the cooked beef and simmer the stew for around 15 minutes