Beef and Kidney Bean Stew

A really simple beef stew, made with celery, beef, one large red onion, kidney beans,  and chopped tomato, served with a toasted pitta or other flat bread of your choice.

I prepared the sauce in a large saute pan, adding the kidney beans (half a 400g tin), a whole tin of plum tomatoes, which I diced with a spatula, the chopped onion and chopped celery. No herbs, no stock. Great flavour provided by the celery.

Cook the sauce for half an hour or so, during which time you can brown the diced beef in another pan. Drizzle the pieces in a little sunflower oil, and turn up the heat until the beef pieces are sizzling. Turn the heat down at that point, and stir and turn the pieces until they have browned (ten to twelve minutes or so). Add the pieces of beef to the sauce, and cook for at least another twenty minutes or thereabouts.

Serve with a dampened flatbread heated in a toaster, or under the grill. Delicious!