White Beans with Tender Beef (Print Version)
# Ingredients:
→ Vegetables and Aromatics
01 -
2 garlic cloves, mashed
02 -
1 large onion, sliced thinly
03 -
3 tablespoons of olive oil
04 -
1 celery stalk, diced into small bits
05 -
3 carrots, sliced into round pieces
→ Meat and Beans
06 -
250 g of dried white beans (soaked for 8-12 hours)
07 -
400 g of beef (like stew cuts), chopped into 2-3 cm chunks
→ Sauce and Seasoning
08 -
2 tablespoons of tomato paste
09 -
200 ml of tomato purée
10 -
1 tablespoon of ground cumin
11 -
600 ml of beef stock or water
12 -
1 bay leaf
13 -
Salt and black pepper
14 -
1 tablespoon of ground ginger
15 -
Chopped fresh parsley for serving
# Instructions:
01 -
A day before cooking, soak the white beans in lots of cold water for anywhere between 8 and 12 hours. Drain and rinse them when you're ready to use.
02 -
Heat olive oil in a pot and brown the beef on all sides. Once done, take it out and set it aside for later.
03 -
In the same pot, cook the onion until it turns transparent. Toss in the carrots, celery, garlic, and spices after that.
04 -
Pour in the tomato purée and paste, add the meat and beans back in, followed by the stock or water, and toss in the bay leaf. Season with salt and pepper.
05 -
Simmer on low heat for 2 hours, or if you're using a pressure cooker, cook for about 40 minutes. The meat should end up super tender.
# Notes:
01 -
This dish is even tastier when you make it the day before and reheat it.
02 -
For a quicker option, use canned white beans!