Bean & Beef Hotpot - cooking recipe

Ingredients

2 tablespoons olive oil
2 onions, finely sliced
2 tablespoons garlic granules or 1 garlic clove, crushed
1 kg beef rump, cubed or 1 kg beef, topside cubed
1/2 cup red wine
2 tablespoons dried parsley flakes
440 g canned red kidney beans, drained
300 g chunky salsa

Preparation

Heat oil in a pan and cook onions, stirring 4-5 minutes.
Add garlic & beef, cook until browned, approx 5 mins, add wine & parsley and simmer covered on low for approx 1 hour.
Add kidney beans & salsa and simmer for a further 30-25 minutes.
Serve over rice or on its own with some crusty bread.