Beef And Bean Casserole - cooking recipe

Ingredients

2 tbsp olive oil
2 lbs beef chuck steak, cut into 3/4-inch pieces
2 medium onions, finely chopped
2 cloves garlic, crushed
1 tsp ground turmeric
2 tsp ground cumin
1/2 tsp red pepper flakes
1/4 cup tomato paste
1 can (14 oz) diced tomatoes
2 cups beef stock
2 None bay leaves
2 medium potatoes, peeled and coarsely chopped
1 can (15 oz) kidney beans, drained and rinsed
2 tbsp coarsely chopped fresh cilantro
2 tbsp coarsely chopped fresh flat-leaf parsley

Preparation

Heat the oil in a large saucepan on high heat. Cook the beef, in batches, until browned. Remove from pan.
Add the onion and garlic to the pan; cook, stirring, until the onion softens. Add the spices; cook, stirring, until fragrant. Add the tomato paste; cook, stirring, for 1 min.
Return beef to pan with the undrained tomatoes, stock and bay leaves; bring to a boil. Reduce the heat to low; simmer, covered, for 1 hour.
Add the potato to the pan; simmer, uncovered, for about 30 mins or until the potato is tender.
Discard the bay leaves. Add the beans to the pan; stir until heated through. Remove from the heat. Stir in the herbs.