Instructions

1. Cut the beef into 3 cm cubes and add to the onion. Cook for 3-5 minutes in a large casserole dish until the beef changes colour, then remove them to a plate.
2. Meanwhile, finely chop the onion and garlic. Cut the carrots and red pepper into chunks.
3. Heat a spoonful of oil, and gently sauté the onion & garlic. Add the meat, spices and tomato purée and stir for a minute.
4. Roughly chop the tomatoes add these to the stew together with the carrot and pepper pieces. Add enough stock to cover everything completely. Add the stock cube and bay leaf.
5. Bring to the boil, put a cover on, turn down the heat and gently simmer for 60 minutes, until tender.
6. Drain the beans and add to the stew together with the green beans.
7. Cook for another 5 minutes or more if the sauce needs to be reduced further (it should be thick).
8. Serve hot.