Braised Beef and Beans

Braised Beef and Beans


1 person made this

Real stick to the ribs fare, this is a beef casserole with leeks, potatoes and red kidney beans.

rolypoly South Australia, Australia

Serves: 6 

  • 1 kg beef chuck, cubed
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 2 cloves garlic, sliced
  • 2 teaspoons oregano
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 tin tomatoes
  • 2 cups beef stock
  • 1/4 cup tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • 6 new potatoes, halved
  • 2 leeks, sliced
  • 1 (290g) tin kidney beans, drained
  • 3 tablespoons fresh dill, chopped

Preparation:20min  ›  Cook:2hours  ›  Ready in:2hours20min 

  1. Heat the oil in a frypan and brown the beef in batches. Transfer to a casserole dish.
  2. In the frypan, add the onions and cook until soft. Add garlic, oregano, turmeric and cumin and cook until fragrant. Add tomatoes, beef stock and tomato paste. Bring to a simmer.
  3. Pour tomato mixture over beef, add bay leaves and cinnamon stick. Bake, covered, in a moderately hot oven for 1 hour.
  4. Remove lid and bake another 30 minutes. Stir in potatoes and leeks. Bake uncovered another 20 minutes or until potatoes are tender. Discard cinnamon stick and bay leaves and stir in the beans and dill until heated through.

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