Name: Beef and bean casserole
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 kilogram beef chuck steak, cut into 2cm pieces; 2 medium_piece brown onions (300g), chopped finely; 2 clove garlic, crushed; 1 teaspoon ground turmeric; 2 teaspoon ground cumin; 1/2 teaspoon dried chilli flakes; 1/4 cup (70g) tomato paste; 410 gram can crushed tomatoes; 2 cup (500ml) beef stock; 2 bay leaves; 2 medium_piece potatoes (400g), chopped coarsely; 400 gram can kidney beans, rinsed, drained; 1/4 cup coarsely chopped fresh coriander; 1/4 cup coarsely chopped fresh flat-leaf parsley

Ingredients

2 tablespoon olive oil

1 kilogram beef chuck steak, cut into 2cm pieces

2 medium_piece brown onions (300g), chopped finely

2 clove garlic, crushed

1 teaspoon ground turmeric

2 teaspoon ground cumin

1/2 teaspoon dried chilli flakes

1/4 cup (70g) tomato paste

410 gram can crushed tomatoes

2 cup (500ml) beef stock

2 bay leaves

2 medium_piece potatoes (400g), chopped coarsely

400 gram can kidney beans, rinsed, drained

1/4 cup coarsely chopped fresh coriander

1/4 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in large saucepan; cook beef, in batches, until browned.

2.Add onion and garlic to pan; cook, stirring, until onion softens. Add spices; cook, stirring, until fragrant. Add paste; cook, stirring, 1 minute.

3.Return beef to pan with undrained tomatoes, stock and bay leaves; bring to the boil. Reduce heat; simmer, covered, 1 hour.

4.Add potato to pan; simmer, uncovered, about 30 minutes or until potato is tender.

5.Discard bay leaves. Add beans to pan; stir until heated through. Remove from heat, stir through herbs.

Suitable to freeze at the end of step 3.
Note

Woman's Weekly Food

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Ingredients

Method

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