Spicy Beef Mince and Bean Stew with Tomatoes

• 250 grams Beef mince
• 1 tin Tinned diced tomatoes
• 2 small Tomatoes (peeled)
• 1 tbsp Olive oil
• 1 clove Garlic (finely chopped)
• 1 stalk Celery
• 1/2 Onion
• 200 grams Kidney beans (or kintoki, soy beans,etc.)
• 2 tbsp Curry powder
• 200 ml Water (or the cooking liquid of the beans)
• 1 Salt
• 1 tbsp Soy sauce
• 2 tsp Japanese Worcestershire sauce
• 1 as required Italian parsley
• 1 as required Tabasco sauce (optional)

1. Season the beef mince with salt and pepper (not listed in the ingredients).
2. Peel the tomatoes and cut into small pieces.
3. Chop the onion and celery into similar dices.
4. Save the celery leaf as it will be used later.
5. Heat the olive oil and garlic in a pot over a low heat.
6. Cook slowly to infuse the flavour to the oil.
7. Add the onion and celery.
8. Continue to fry over a medium heat for about 10 minutes until tender.
9. Add the curry powder and fry without browning.
10. Add the beef mince and cook through.
11. Add the peeled tomatoes and stir quickly.
12. Add the tinned tomatoes, water or the cooking liquid of the beans, soy sauce and celery leaves.
13. Cover with a lid and cook for a further 15-20 minutes.
14. Remove the celery leaves.
15. Add the Japanese Worcestershire sauce and season with salt and pepper.
16. Serve cooked rice and pour over the stew.
17. Sprinkle with parsley!!
18. Splash several dashes of Tabasco sauce to your taste.

mince, tomatoes, tomatoes, olive oil, clove garlic, celery, onion, kidney beans, curry, water, salt, soy sauce, worcestershire sauce, parsley, tabasco sauce

Taken from cookpad.com/us/recipes/157230-spicy-beef-mince-and-bean-stew-with-tomatoes (may not work)