Stew With Walnut Pesto - cooking recipe

Ingredients

100 ml olive oil + 1 tbsp
1 medium onion, diced
500 g minced beef
2 cloves garlic, finely chopped
2 tbsp tomato paste
2 x 400 g cans of peeled plum tomatoes
750 g brussel sprouts, washed
500 ml vegetable stock
1/2 bunch thyme, chopped
1 None tin of white Italian beans, drained
1/2 bunch flat leaf parsley
50 g walnuts

Preparation

Heat 1 tbsp oil and saute the onion in it for a couple of minutes. Crumble in the meat and cook for about 5 minutes until browned.
Add half the garlic, stir in the tomato paste and cook for about a minute. Add the tomatoes and slightly crush with the back of a wooden spoon.
Add the brussels sprouts and pour in the stock. Add the thyme, season to taste with salt and pepper and simmer for about 20 minutes then add the beans and simmer for another 10 minutes.
In a food processor, mix the parsley, 1/2 cup of olive oil, walnuts and remaining garlic. Season to taste with salt and pepper. Serve the stew with a dollop of walnut pesto and garnished with thyme.