Ingredients
- 500 g 18oz diced beef
- 1 tablespoon oil
- 1 onion diced
- 1 clove of garlic crushed
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tin of crushed tomatoes 400g
- 1 cup beef stock
- 2 tablespoon tomato paste
- 2 bay leaves
- 1 stick of cinnamon
- 1 leek thinly sliced
- 300 g 11oz kidney beans
Instructions
- Heat the oil in the bottom of a large saucepan or your slow cooker if it goes on the stove.
- Add the onion and cook until transparent.
- Add the garlic, herbs and spices and cook, stirring, until fragrant.
- Add the meat and cook until it is just sealed on all sides.
- Transfer the pot to the slow cooker (or tip everything into your slow cooker).
- Add the rest of the ingredients except the leek and cook on low heat for at least 5 hours or until the meat is tender enough to shred with a fork.
- Take the lid off the slow cooker stir through the leek and turn the heat up to high for one hour or until the sauce reduces.
- Serve stew with couscous or mashed potato.
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
