Spiced beef ragu with broad beans
This spiced beef ragu with broad beans is a fusion dish, so you can serve it with pasta, couscous or rice. Alternatively serve it in flatbread with salad or use it as filling in potato skins, squash, courgette or red peppers.
Ingredients
Method
- Finely chop the onion, carrot, garlic and celery.
- Heat the oil in a heavy-based saucepan then add the chopped vegetables and fry for 5 minutes or until soft.
- Add the beef mince, season with salt and pepper. Cook, stirring well, until the meat has changed colour.
- Add the tomato purée and spices, then stir for one minute or so.
- Add the tinned tomatoes, and using the tin, enough water to cover everything well. Add the bay leaf and bring to the boil.
- Simmer gently over a low heat for 30 minutes.
- Add the broad beans, bring to a boil again and cook for 5 more minutes. You should have a thick stew.
- Stir in the chopped fresh herbs turn off the heat.
- Serve warm.