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Heat oven and drop in oil
- Add beef chunks in three batches, over high heat, and turn to cook evenly so they become nice and brown
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Remove beef chunks, leaving behind the fat that has come from the meat
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Add the onions and herbs and spices and sauté until just a light gold over medium heat – around 5 minutes – making sure to stir to release the onion and seasoning flavors.
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Remove onions and from the pan with a slotted spoon and set aside in a dish.
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Add the potatoes that have been peeled and cut into chunks – around 8 pieces per potato and brown the outside, turning to cook evenly.
- Once potatoes are golden return meat and onions to the pan and stir for 1 minute, while you add salt and pepper
- Add the can of tomatoes or fresh tomatoes
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Add the can of beans or the fresh cooked pinto beans
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Add 1 cup of water and reduce to a simmer, allowing the stew to cook for around 45 minutes or until the beef is tender, stirring occasionally.
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Add two tablespoons of wheat flour mixed to a thin paste with a cup of water, stirring in to thicken the sauce.
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Check for seasoning – you may want to add more salt or pepper at this stage.
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Reduce heat and simmer very slowly for another 10 minutes or so to allow flavours to mingle