Ground beef-kidney beans stew

Prep time; 15 mins
Cook time; 30 minutes
Total time; 45 min


250g minced beef
250g kidney beans
2 tablespoons Olive oil
Cinnamon stick
3 small bay leaves
½ teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon minced ginger
2 large fresh tomato
1 large onion
1 teaspoon lemon juice (optional)
2 chiles (optional)
½ teaspoon turmeric powder
½ teaspoon coriander powder
2 teaspoons beef bouillon powder
½ teaspoon ground cumin
Parsley leaves for garnish
Salt to taste

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Place tomatoes, onion, chiles and lemon juice into a food processor to make a paste; grate ginger; mince garlic; finely chop parley leaves, put aside

In a sauce pan over medium heat, bring oil to boil. Add cinnamon stick, bay leaves and cumin seeds; cook for about 30 seconds, then add garlic and ginger, cook until tender

Add minced beef, cook for about 5 minutes; or until no longer red

Add tomato-onion paste with a splash of water and the dry ingredients; ground cumin, ground coriander, turmeric powder and beef bouillon powder. Season with salt

Cover with a lid, stirring occasionally until meat is cooked, approx. 15 minutes

Add beans. If it is too dry, add ½ cup water

Mix well and cover with a lid again, stirring occasionally until everything is well cooked; about 10 minutes

Garnish with parsley leaves

Serve as desired


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