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Braised Beef with Kidney Beans

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1 kg beef chuck steak
2 tablespoons olive oil
2 medium (300g) onions, finely chopped
2 cloves garlic, finely sliced
2 teaspoons ground oregano
1 teaspoon ground turmeric
2 teaspoons ground cumin
425g can tomatoes
2 cups (500ml) beef stock
cup (60ml) tomato paste
2 bay leaves
1 cinnamon stick
6 baby (240g) new potatoes, halved
2 small (400g) leeks, thinly sliced
290g can red kidney beans, rinsed, drained
2 tablespoons chopped fresh coriander leaves
2 tablespoons chopped fresh dill


Serves: 6


1. Cut beef into 4cm pieces. Heat oil in pan, add beef in batches, cook, stirring, until browned. Transfer beef to oven­proof dish (2.5 litre/10 cup capacity).

2. Add onions to same pan, cook, stir­ring, until soft. Add garlic and ground spices, cook, stirring, until fragrant. Stir in undrained crushed tomatoes, stock and paste; bring to boil.

3. Pour tomato mixture over beef in dish, add bay leaves and cinnamon stick. Bake, covered, in moderately hot oven 1 hour.

4. Remove lid, bake in moderately hot oven 30 minutes. Stir in potatoes and leeks. Bake, uncovered, in moderately hot oven about 20 minutes or until beef and potatoes are tender. Discard cinnamon and bay leaves. Stir in beans and herbs.

Recipe can be made a day ahead.
Storage: Covered, in refrigerator.
Freeze: Suitable.
Microwave: Not suitable.

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