Beef & Butterbean Stew


​Serves 4-6

2 Tbs olive oil
1 kg boneless beef shin, diced
1 onion, chopped
2 carrots, peeled and diced
1 Tbs chopped thyme
1 Tbs chopped oregano
1 Tbs chopped garlic 
2 Tbs smoked paprika 
2 Tbs tomato paste
1 stock cube
2 cups water
1 tin tomatoes
1 Tbs sugar
Salt and pepper
1 tin butterbeans, drained and rinsed


In a pot, combine the stock, soy, chillies, garlic, ginger, lemongrass, five spice, coriander and sugar then bring to the boil.

Transfer to a fondue pot, then you’re ready to serve.

Dip the various items into the pot to heat up in the broth, serve with chopsticks and spoons to scoop up the broth and noodles.

Heat olive oil in a pot, then add the beef and cook until browned – you may need to do this in batches depending on the size of your pot.

Add onion, carrots and herbs then sauté until the onion has softened.

Add garlic, paprika and tomato paste, then cook for two minutes.

Add stock cube, water and tomatoes then bring to the simmer.

Cover and cook over low heat for 30 – 45 minutes until the beef is tender… you may need to add more water during cooking if the stew cooks fry.

Once beef is tender, add sugar and season with salt and pepper to taste. 

Add the butterneans, then simmer for another 5 minutes before serving.

Serve with an accompaniment of your choice – pap, mashed potatoes, rice or crusty bread would be great with this stew