Beef And Bean Casserole

• 2 tbsp olive oil
• 2 lbs beef chuck steak, cut into 3/4-inch pieces
• 2 medium onions, finely chopped
• 2 cloves garlic, crushed
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1/4 cup tomato paste
• 1 can (14 oz) diced tomatoes
• 2 cups beef stock
• 2 None bay leaves
• 2 medium potatoes, peeled and coarsely chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 tbsp coarsely chopped fresh cilantro
• 2 tbsp coarsely chopped fresh flat-leaf parsley

1. Heat the oil in a large saucepan on high heat. Cook the beef, in batches, until browned. Remove from pan.
2. Add the onion and garlic to the pan; cook, stirring, until the onion softens. Add the spices; cook, stirring, until fragrant. Add the tomato paste; cook, stirring, for 1 min.
3. Return beef to pan with the undrained tomatoes, stock and bay leaves; bring to a boil. Reduce the heat to low; simmer, covered, for 1 hour.
4. Add the potato to the pan; simmer, uncovered, for about 30 mins or until the potato is tender.
5. Discard the bay leaves. Add the beans to the pan; stir until heated through. Remove from the heat. Stir in the herbs.

olive oil, beef chuck steak, onions, garlic, ground turmeric, ground cumin, red pepper, tomato paste, tomatoes, beef stock, bay leaves, potatoes, kidney beans, fresh cilantro, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34871 (may not work)