Name: North African beef, barley and bean stew
Prep time: 375 min
Cook time: 105 min
Total time: 480 min
Yield: 1
Cuisine: african
Ingredients: 200g kidney beans; 18.20 gm olive oil; 600g diced gravy beef; 1 large brown onion, coarsely chopped; 4 garlic cloves, finely chopped; 10.00 gm sweet paprika; 2.50 gm smoked paprika; 5.00 gm ground cinnamon; 2.50 gm ground cumin; 1 tsp ground turmeric; 1020.00 gm (1 litre) chicken style liquid stock; 100g pearl barley; 250.00 ml coriander leaves, to serve

North African beef, barley and bean stew

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Prep Time:
375 minutes

Cook Time:
105 minutes

Total Time:
480 minutes

Cozy up with a flavorful North African beef stew loaded with barley and beans.

Ingredients:

200g kidney beans
600g diced gravy beef
1 large brown onion, coarsely chopped
4 garlic cloves, finely chopped
10.00 gm sweet paprika
2.50 gm smoked paprika
5.00 gm ground cinnamon
1 tsp ground turmeric
1020.00 gm (1 litre) chicken style liquid stock
100g pearl barley
250.00 ml coriander leaves, to serve

Instructions:

In a large bowl, set kidney beans and cover with cold water. Allow to soak overnight before using.
Preheat oven to 160C. Heat half of the oil in a large flameproof casserole dish over high heat. Brown one-third of the beef by cooking and turning for 5 minutes. Transfer to a plate. Repeat process with remaining beef in 2 batches.
In a pan, heat the remaining oil over medium heat. Sauté the onion for 5 minutes until softened. Add garlic, paprika, cinnamon, cumin, and turmeric, stirring for 1 minute until fragrant. Combine with beef, drained kidney beans, chicken stock, and barley. Bring to a boil, then bake covered in a preheated oven for 1 1/2-2 hours until beef and beans are tender and sauce thickens. Season with salt and pepper, and serve garnished with fresh coriander leaves.

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