Stew With Walnut Pesto

• 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

1. 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.
2. 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.
3. 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.
4. 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.

olive oil , onion, garlic, tomato, tomatoes, brussel sprouts, thyme, white italian beans, flat leaf parsley, walnuts

Taken from recipes-plus.com/api/v2.0/recipes/21843 (may not work)