Stew With Walnut Pesto

• 6 3/4 tablespoons olive oil + 1 tbsp
• 1 onion medium, diced
• 1 1/8 pounds minced beef
• 2 cloves garlic finely chopped
• 2 tablespoons tomato paste
• 2 1/4 cups plum tomatoes cans of peeled
• 1 2/3 pounds brussel sprouts washed
• 2 1/8 cups vegetable stock
• 1/2 bunch thyme chopped
• 1 can beans white Italian, drained
• 1/2 bunch flat-leaf parsley
• 6 3/8 tablespoons 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, beef, garlic, tomato paste, tomatoes, brussel sprouts washed, vegetable stock, thyme, beans white italian, flatleaf parsley, walnuts

Taken from www.yummly.com/recipe/Stew-with-Walnut-Pesto-1407874 (may not work)