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This very easy stew is perfect for mid-week meal. It’ll be done within half an hour maximum and has a taste of incredible meal. The secret is in the End-Splash added, makes all the difference, so never skip it. Enjoy!
Prepare rice as directed in Rice with Vermecilli recipe.
While rice is cooking, prepare the stew. First, heat 3-4 tbsp oil in a deep pot. Add chopped onion and stir then add garlic with little salt and stir for 2-3 minutes. Add all spices and stir for another minute then add beef and stir well& cook over medium heat and continue stirring till beef is done, about 5-7 minutes.
Add baked beans+ Bay-leaf leaves+ 1 tsp salt and cook over low heat for 5 minutes, stirring occasionally.
In a small pan, prepare End-Splash: heat 2 tbsp oil then add garlic and stir for a minute. Add fresh coriander+ grounded coriander and stir for few minutes till garlic is light golden. Immediately pour mixture over baked beans and stir. Add one ladle of beans to the pan, it’ll make a “teshsh” sound, add back to the pot and stir for 1 minute.
Serve with cooked rice or with bread.
You can use dried beans, but you need to wash and soak in water+ 1 tsp baking soda over night. Next day, remove soaking water and transfer to deep pot and add boiling water to cover. Cook for about 1 hour over low heat or till almost done. Add beans with cooking water to cooked beef. Add ½ cup Tomato puree (or blended fresh tomatoes) + 1tsp sugar and let all cook together over low heat for about 15-20 minutes more. Proceed with same steps for End-Splash addition.
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