Ingredients
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3 tablespoons olive oil, divided (2 tbsp. and 1 tbsp.)
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1/2 large onion, chopped
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1 lb lean stewing beef, cubed
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2 teaspoons ground cumin
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2 teaspoons ground turmeric
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1/2 teaspoon ground cinnamon
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2 1/2 cups water
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5 tablespoons fresh flat-leaf parsley, chopped
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3 tablespoons snipped chives
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1 (15 ounce) can kidney beans, drained and rinsed
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1 lemon, juice of
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1 tablespoon flour
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salt and black pepper
Instructions
- In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
- Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
- Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
- Cover and simmer over low heat for 45 minutes, stirring occasionally.
- Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
- Also add the drained and rinsed kidney beans and lemon juice.
- Season with salt and pepper.
- Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.