Beef & bean stew

My mum always taught me that to make a good stew you have to let it simmer for a couple of hours on very low heat and the meat will be tender,the sauce will thicken and the flavors will be rich . As always mum knows best and I do well to follow her advice 🙂 This is a beef stew with Spanish beans (fazola bajda mil-kbira). I prefer to add ready boiled & cooked beans or canned . You can substitute the Spanish beans for mung beans,black eyed peas or cannellini beans. I serve this with basmati rice or couscous and a salad.


• 1 kg chuck or rump steak cut into cubes

• 3 onions roughly chopped

• celery sliced (I like to use the thick celery stalks)

• 4 carrots chopped

• 5 potatoes cut into quarters

• 1 pkt thick tomato sauce

• 2 tins or 200 g Spanish beans,mung beans or cannellini

• 2 bay leaves

• 2 teaspoons ground cinnamon

• 1 teaspoon hot curry

• 1 teaspoon paprika.

• 1 teaspoon ground coriander

• cayenne pepper or dried or fresh chili according to taste (optional)

• 1 ltr stock

• seasoning salt & pepper to taste

4 large garlic cloves chopped



  1. In a large saucepan or pot heat oil and saute the onions, celery.
  2. Add the spices and bay leaves.
  3. Add the meat and cook until its brown .
  4. Pour in the thick tomato sauce and let it cook for a few minutes stir it .
  5. Add the garlic .
  6. Then pour in the stock and seasoning and the potatoes.
  7. When it boils ,put it on a small burner on very low heat ,

add the beans,cover it and let it simmer for about 2-21/2 hours. I put a trivet on the small burner and have even left it on very low heat for 3 hours. Do not forget to check it from time to time. Will be ready when the meat is very tender and stew has a rich dense texture.

Apart from chuck or rump steak you can use osso buco or meat on the bone this will make a flavorful richer stew. I have made this recipe using lamb shanks and shins .When I use lamb I add some fresh or dried rosemary.

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