Beef and Bean Casserole

INGREDIENTS

2    tablespoons olive oil

1    pound London broil, diced ½  inch

2    cups white onions, chopped

4    cloves garlic, thinly sliced

1    can (15 ounces) tomato sauce

½   cup dry red table wine

2    tablespoons dried parsley

2    tablespoons dried sage

4    anchovy fillets, chopped

2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

In a large skillet over medium-high heat, add the olive oil and swirl to coat. When warm, add the beef chunks and brown on all sides, about 4 to 5 minutes. Transfer to a bowl and set aside.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomato sauce, the red wine, the parsley and sage, and the anchovies to the skillet. Cook the sauce for 4 to 5 minutes, stirring occasionally.

Add the beef cubes and beans to the sauce and bring to a boil. Reduce the heat to a low simmer and cook, covered, for 25 to 30 minutes or until the beef is thoroughly cooked and tender. Remove from the heat and transfer to individual serving dishes.

Loosely based on  a recipe in Better Homes and Gardens  magazine.