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Chilli beef and beans
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Prep Time:
20 minutes
Cook Time:
145 minutes
Total Time:
165 minutes
Flavorful slow-cooked beef and kidney bean stew best prepared ahead for camping delight.
Ingredients:
  • 18.20 gm olive oil
  • 650g diced casserole beef
  • 2 brown onions, coarsely chopped
  • 20.00 ml plain flour
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 2 tsp Mexican chilli powder
  • 2 x 400g cans diced tomatoes
  • 375ml (1 1/2 cups) beef stock
  • 1 x 400g can red kidney beans, rinsed, drained
  • Roasted Sweet Potatoes (see related recipe), to serve
Instructions:
  • In a large saucepan or flameproof casserole dish, heat oil over medium-high heat. Add beef in three batches, cooking for 3-4 minutes until browned, turning occasionally. Transfer each batch to a plate as you go.
  • Lower the heat to medium. Cook the onion, stirring, for 8 minutes until soft and lightly golden. Stir in the garlic and cook for 30 seconds. Add the flour, cumin, coriander, and chili powder, and cook for 30 seconds until fragrant.
  • Add the tomato and stock to the pan, using a flat-edged wooden spoon to scrape up any delicious bits stuck to the base. Reintroduce the beef to the pan, cover, and bring to a gentle boil. Lower the heat and let it simmer, covered, for 1 1/2 hours.
  • Stir in the beans and turn the heat to low. Let it simmer without a lid, stirring occasionally, for 30 minutes or until the sauce is thickened.
  • Divide the mixture onto individual serving plates and enjoy with the sweet potatoes (refer to related recipe).

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