Moroccan beef and kidney bean stew

A one pot hearty gut healthy meal packed with flavour.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the beef in a large bowl and season with salt and curry powder.

Step 2

On a medium heat place a non-stick pan to heat, add oil, followed by the seasoned beef. Seal the meat on both sides.

Step 3

Add the onions, garlic, carrot and all the dry herbs and spices, sweat off gently on a low heat.

Step 4

Add tomato puree, mix well then add one tin of kidney beans, whole scotch bonnet, chopped tomato and vegetable stock. Bring to the boil then reduce the heat and simmer with lid on for 60 mins, checking liquid is covering the meat at all times.

Step 5

Stir and check the meat is not sticking, add the remaining kidney beans and continue to simmer gently. At this stage the sauce should begin to thicken.

Step 6

Stir in all the gravy granules and simmer for a further 5 minutes.

Step 7

Garnish with chopped coriander before serving.

Step 8

Tips: Taste the stews during the cooking process and remove scotch bonnet when desired heat & flavour is achieved

Step 9

Serving suggestions: with boiled rice or crusty bread