Name: Beef and bean stew
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1 large onion; 2 cloves of garlic; 450g stewing beef; 100 ml red wine; 2 carrots; 100g mushrooms; 1 Tbsp paprika; 1 tsp ground cumin; 1 Tbsp tomato purée; 2 large tomatoes; 1 chilli pepper (optional); 1 bayleaf; 1 sprig of thyme or oregano; 1 sprig of rosemary; Approx. 500 ml vegetable stock; 1 tin of kidney beans

Beef and bean stew

14 Jun 2017

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Background

This hearty beef and bean stew is ideal for lazy weekends or big parties throughout the year. It’s easy to prepare then just the stove to cook it until tender. Serve it with some crusty bread, pasta, boiled potatoes or rice.

Ingredients

1 large onion
2 cloves of garlic
450g stewing beef
100 ml red wine
2 carrots
100g mushrooms
1 Tbsp paprika
1 tsp ground cumin
1 Tbsp tomato purée
2 large tomatoes
1 chilli pepper (optional)
1 bayleaf
1 sprig of thyme or oregano
1 sprig of rosemary
Approx. 500 ml vegetable stock
1 tin of kidney beans

Instructions

Finely chop the onion.
Heat a spoonful of oil in a large casserole dish, and gently sauté the onion & garlic.
Cut the beef into 3 cm cubes and add to the onion. Cook for 3-5 minutes until the beef changes colour.
Add the wine, turn up the heat and cook until it reduces almost completely.
Meanwhile cut the carrots in half and chop the mushrooms into large chunks. Add these to the meat.
Now add the spices and tomato purée and stir for a minute.
Roughly chop the tomatoes add these to the stew then add enough stock to cover the meat completely. Add the herbs. Add the chilli (as whole) if used.
Bring to the boil, put a cover on, turn down the heat and gently simmer for 60-90 minutes, until tender.
Drain the beans and add to the stew to warm through – by now you should have a thick sauce, if not, take the lid off and cook for about 10 minutes until it reduces.
Serve hot.