Beef beans coconut stew

Prep time; 15 mins
Cooking time; 45 mins
Total time; 1 hour


500g beef
2 cups kidney beans
1 cup coconut milk
½ cup orange juice
3 tablespoons olive oil
1-2 tablespoons red wine vinegar
2 fresh tomatoes
1 large onion
2 medium carrots
½ green pepper
2 cups water
2 teaspoons beef flavor bouillon powder
2 teaspoons garlic
2 chiles
2 tablespoons corn starch
Salt and pepper for taste
Cilantro for garnish


Wash, pat dry and cut beef into bite site cubes. Season with salt and pepper, put aside

Put tomatoes and onion into a food processor to make a paste, put aside

Squeeze orange, put aside

Prepare other ingredients; slice carrots, chiles and green pepper; mince garlic; chop cilantro

In a skillet or frying pan over medium high heat, add 1 tablespoon oil. Stir fry beef until it turns brown, make sure it is not crowded

In a saucepan over medium low heat, add 2 tablespoons oil. Add garlic and chiles, stir fry until tender

Add tomato-onion paste. Cook for about 5 minutes or until tomatoes are well cooked

Add 2 cups water, beef flavored bouillon powder, vinegar, orange juice and beef

Cover with a lid. Let it cook for about 20-30 minutes

Or until beef is tender and water almost dry

Add beans, coconut milk and corn starch. Let it boil then add carrots and green pepper

Cover with a lid, cook on medium low for another 6-8 minutes

Or until well cooked and the sauce thickens. Add more salt if needed

Garnish with cilantro; serve with basmati rice, turmeric rice, lachha paratha or paratha


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