When I was cooking this meal my husband and son were playing football in the back garden. I opened the door to ask my husband a question and his first comment was the kitchen smelt like a Chinese takeaway. Then I replied in my best Chinese accent, ‘hello, you order a Chinese takeaway.’ Which mad us all laugh. This is my Chinese takeaway which is a nutritious meal that’s pack with plenty of protein. We enjoyed it and we hope you do too. Below is a video and recipe for you.
What’s your favourite stew? Let me know in the comments in below and please don’t forget to like and follow me.
Equipment
- Bowl with lid
- Colander
- Saucepan
- Sharp knife
- Chopping board
- Large saucepan
- Tablespoon
- Teaspoon
Ingredients
- Black beans x 200g
- Water x enough to cover them
- Baking powder x 1 tsp
- Salt x 1/2 tsp
- Beef stewing steak x 500g
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Potatoes x 800g
- Chicken or vegetable stock or bone broth x 750 mls
- Green beans x 2 handfuls
- Ground ginger x 2 tsp
- Dried oregano x 2 tsp
- Salt and pepper taste
Method
- Measure the amount of beans you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set to one side.
- Preheat the oven to 160°C or gas mark 4.
- Peel, slice and dice the onion.
- Squash the garlic cloves under the blade of the knife.
- Remove skins and slice.
- Next peel, slice and dice the carrot and courgette.
- Peel the potatoes and cut into 1 inch pieces.
- Put the large saucepan onto a high heat on the hob.
- Add oil to the base ad wait for the pan to heat up.
- Once the pan is hot add in the beef and fry until it start to turn golden brown.
- When it’s a brown colour remove from the pan and put it onto the plate.
- Now add the onion to the base of the pan.
- Fry until the start to soften.
- It should take around 3 -5 minutes.
- Put the garlic into the pan and fry for 30 seconds or so.
- Or until the garlic starts to turn golden.
- Add in the carrot and courgette as well.
- Again for another 5 – 10 minutes or until they start to soften slightly.
- If the pan is getting to hot turn the heat down to a medium heat and add a little water to the base.
- Once the carrot and courgette have softened add in the stock or broth.
- Bring to the boil then turn the heat down and leave to simmer.
- Put the beef back into the pan and stir these ingredients together.
- Add in the tamari, ground ginger and dried oregano.
- Add salt and pepper to taste.
- Then add in the potatoes and bring to the boil again.
- Turn the heat down and leave to simmer for 10 minutes or until the potatoes are fork fall.
- Put a fork in the potatoes after 5 – 10 minutes and if they fall off easily they are cooked.
- Finally put the black beans in and stir.
- Put the lid on the pan and remove it from the heat.
- Carefully place the pan into the oven.
- Cook for an 1 hour – an hour and a half.
- Carefully remove from the oven and carefully remove the lid.
- Finally serve and enjoy.
Oven Baked Beef and Black Bean Stew was very yummy. It was easy to prepare and cook. Although it was a slightly time consuming dish. The dish could be made and frozen for another occasion. All the ingredients are freezable so you could also make double of this dinner too. Plus I ate the leftover for lunch the next day and they were lush. However you decide to eat this meal, as always, please enjoy. Thank you xxx
Googies Kitchen Life 