Stew made with strips of silverside beef, tinned kidney beans in juice, red pepper, shredded tomato, tomato puree, smoked paprika, garlic cloves, oregano and black pepper.
The beef was browned a little in a pot for four minutes, then I added the tomato and sliced red pepper, along with some boiling water and some beef stock. After five minutes, the kidney beans were added, the puree, the garlic, the pepper and the herbs. Allowed to simmer while the potatoes (Charlotte) were cooking. Served also with white cabbage, boiled for five to ten minutes, according to preference.
Beef and Kidney Bean Stew
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