Beef and bean stew

Winter has finally come to an end, and the arrival of spring brings hope and anticipation. While the temperatures may not have soared to delightful levels just yet, it doesn’t mean we can’t savor the simple joys of life, like indulging in a hearty, comforting stew. There’s something undeniably comforting about a pot of simmering goodness on the stove, filling the air with enticing aromas and promising a delicious meal to come. So, let’s embrace this transitional phase and relish the opportunity to enjoy a warm and nourishing stew as we eagerly await the full warmth of spring.

Ingredients:

500 g microwaveable baby potatoes in a bag
500 g your favorite cooked beans
a few cloves of garlic
2 bell peppers
400 mushrooms
90 g spinach
a big handful of rocket leaves
450 g lean beef mince
Spices: turmeric, salt, cayenne pepper, smoked paprika, a mix of herbs
some extra virgin olive oil
2 spoons of tomato paste
avocado for serving (optional)

I love to buy microwaveable potatoes in a bag that you just literally throw in a microwave and 10 minutes later they are done. I buy them in Tesco but it’s okay if you cannot find them, just use regular baby potatoes. Or fresh potatoes when they are in season. Either way, potato skins contain a bunch of vitamins and antioxidants so try to use potatoes unpeeled whenever you can.

So for this recipe microwave potatoes following instructions on the bag, or boil potatoes in a pot with the peel on until it is soft. Cut all vegetables and chop garlic. You will need a deep pot for this stew and a pan to cook vegetables.

When baby potatoes are boiled, cut them in half or more, depending on the size. In a pan, cook peppers and mushrooms. You can add a little water instead of oil. When they are soft and ready, place them in a pot where the stew will be. Add potatoes and beans, mix everything and let it all simmer on a low heat. This will allow for beans to warm up and flavors start to mix. Pour a little water in but not too much, just so that ingredients don’t stick to the pot.

Roast garlic, put it in a stew. Then cook minced beef on a medium heat with a little olive oil. Add salt, turmeric, cayenne pepper and smoked paprika. Mix everything thoroughly until fully cooked. When beef is all brown, put it in a stew. Remember to stir the stew every few minutes while cooking other ingredients.

The last batch to add is the greens, cook it in a pot with some olive oil until it wilts. Throw it in a stew.

Now that all main ingredients are in, add 2 spoons of tomato paste and up the heat to medium. Add more of the same spices that we used for beef and then top up with a lot of herbs. If you have fresh herbs, add them last. Let everything cook for a couple of minutes stirring occasionally.