Slow Cooked Spicy Beef & Kidney Bean Stew

This recipe is best prepared earlier to develop the flavours. 


  • 1 Tablespoon Olive Oil
  • 600 g diced gravy beef or chuck steak
  • 1 Tablespoon Plain Flour
  • 2 Brown Onions, chopped
  • 2 – 3 Cloves Garlic, finely sliced or crushed
  • 1 small knob of Ginger, finely sliced or grated
  • 2 x 400g can Red Kidney Beans, rinsed & drained
  • 2 x 400g cans diced tomatoes
  • 1 Tablespoon ground Coriander
  • 1 Tablespoon ground Cumin
  • 1 Tablespoons Chilli Powder
  • 1.5 cups beef stock


  1. Heat the oil in a large saucepan over medium to high heat. Cook about a third of the beef, turning occasionally, for 3 – 4 minutes or until browned. Set aside on a plate whilst you brown the remaining beef.
  2. Reduce the heat down to medium. Add the onion, stir & cook until soft & slightly golden, then add the garlic & ginger, stir for about 30 seconds before adding the flour & spices. Stir the mix around the pot until aromatic, around 30 seconds. 
  3.  Add the beef stock & canned tomatoes and cook, scraping the bottom of the pan with a wooden spoon to be sure you get all those wonderful flavours mixing through. Place the browned beef into the pot, cover & gently bring to the boil. Reduce the heat to low & cook, covered for 1.5 hours.
  4.  Add the beans, keeping the heat on low, simmer, uncovered, stirring occasionally for around 30 minutes or until the sauce thickens.

Pour into warmed bowls & serve with some Aussie Damper.  


Note: If cooking this recipe in a camp oven on an open fire or hot coals, be sure to check & stir regularly, to avoid burning. 

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