Beef and Kidney Bean Casserole

Beef and Kidney Bean Casserole


18 people made this

This is a Hungarian Goulash with beef, beans and tomatoes. You can serve with normal bread, mashed potato or my favourite, garlic bread.


Serves: 8 

  • 1 tablespoon olive oil
  • 750g beef casserole steak, cubed
  • 1 large white onion, finely diced
  • 5 tablespoons paprika
  • 4 beef stock cubes, divided
  • 4 fresh garlic cloves, crushed
  • 1 litre tomato puree or passata
  • 2 (440g) tins red kidney beans, drained
  • 1 1/4 cups (310ml) water
  • 4 carrots, diced, to taste
  • 200g pasta

Preparation:30min  ›  Cook:4hours  ›  Extra time:4hours30min  ›  Ready in:9hours 

  1. Preheat the oven to 150 degrees C.
  2. In a large oven-safe casserole dish heat the olive oil over medium low heat. Add the beef, onion, paprika, 2 beef stock cubes and 2 crushed garlic cloves. Cook until browned and turn the heat down to a low setting.
  3. Leave for about ten minutes stirring occasionally to prevent sticking and let the juices come out of the beef until you have an almost gravy looking sauce emerging.
  4. Add the tomato puree or passata, beans, water, the remaining 2 stock cubes, garlic and the carrots.
  5. Place the cover on the casserole dish and put in the preheated oven. The longer you cook this the better, if you leave it in the oven for about 2-3 hours it's very nice. If you can afford to leave it on a very low temperature about 110 degrees C overnight it will be much better.
  6. If it starts to thicken too much just add more water until you get the consistency you wish. I like mine thicker than a soup but not a solid.
  7. Leave the pasta until very last; about an hour before you plan to take it out of the oven. Simply add the pasta to the casserole dish and continue to cook in the oven. You don't need to add this, but I find it makes it so much better.

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