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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 large onion
  • 1 stick of celery
  • 1 carrot
  • 2 cloves of garlic
  • 350 g minced beef
  • 1 Tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tin plum tomatoes
  • 500 ml beef stock approx.
  • 2 cups frozen broad beans defrosted
  • 2 Tbsp chopped parsley or coriander leaves

Method
 

  1. Finely chop the onion, carrot, garlic and celery.
  2. Heat the oil in a heavy-based saucepan then add the chopped vegetables and fry for 5 minutes or until soft.
  3. Add the beef mince, season with salt and pepper. Cook, stirring well, until the meat has changed colour.
  4. Add the tomato purée and spices, then stir for one minute or so.
  5. Add the tinned tomatoes, and using the tin, enough water to cover everything well. Add the bay leaf and bring to the boil.
  6. Simmer gently over a low heat for 30 minutes.
  7. Add the broad beans, bring to a boil again and cook for 5 more minutes. You should have a thick stew.
  8. Stir in the chopped fresh herbs turn off the heat.
  9. Serve warm.