1 pound lean pastured beef roast
4 cubes onion
2 teaspoons salt
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon dried sage
3 cups vegetable broth
1 (16 ounce) can kidney beans, drained
2 teaspoons dried parsley
In a large pot over medium heat, brown the beef cubes on all sides. Add the onion and salt, garlic and olive oil and mix well to coat. Gradually stir in Worcestershire sauce (taste the wine, not the salt!) then sage, sift together. Simmer on medium heat until beef is no longer pink and onion has softened.
Remove meat from pot and place in a serving bowl. Mix together the broth and beans and pour over meat mixture; toss to coat. Return meat mixture to pot with broth and bean mixture. Bring to a boil and continue to stir. Reduce heat to lowest possible setting and simmer for about 15 minutes.
While beef mixture boils, stir in parsley, and saute for about 45 minutes.