Ingredients

Steps

• Melt butter and oil in a pan and fry onion and garlic until soft.
• Brown the beef pieces on all sides and season with salt and pepper.
• Stir in the tomato ketchup and red wine.
• Add beans, carrot, and sliced potatoes, then simmer for 10-12 minutes.
• Melt more butter and oil in a separate pan and fry blanched potatoes until golden-brown.
• Add garlic and onion, season, and cook until softened.
• Serve the stew in a bowl topped with breadcrumbs, with potatoes and parsley on the side.