← All recipes

🍽️ Bean stew with beef fillet

393 kcal · 30 min · 4 servings

Ingredients

• 50 g Kidney Beans (can; drained weight)
• 50 g small white beans (can; drained weight)
• 0.5 onion
• 1 small garlic clove
• 0.5 red bell pepper
• 2 tsp olive oil
• 1 sprig thyme
• 1 bay leaf
• 200 canned diced tomatoes
• salt
• pepper
• cayenne pepper
• 0.25 tsp ground coriander
• 150 g beef fillet
• 1 stalk basil

Instructions

1. 1. Rinse both types of beans in a sieve under running water.
2. 2. Let the beans drain well.
3. 3. Peel the onion and the garlic clove.
4. 4. Cut the onion and garlic into very small cubes.
5. 5. Wash the bell pepper.
6. 6. Remove the inside of the bell pepper along with the seeds.
7. 7. Cut the bell pepper into bite-sized pieces.
8. 8. Heat 1 teaspoon of oil in a pot.
9. 9. Sauté the onion and garlic in it for 2 minutes over medium heat.
10. 10. Wash the thyme.
11. 11. Wash the bay leaf.
12. 12. Add the thyme and bay leaf to the pot along with the beans and tomatoes.
13. 13. Season everything with salt, pepper, cayenne pepper, and coriander.
14. 14. Cook the mixture, stirring occasionally, for about 15 to 17 minutes over medium heat.
15. 15. Rinse the beef about 10 minutes before the end of the cooking time.
16. 16. Pat the meat dry with a kitchen towel.
17. 17. Cut the meat into thin strips.
18. 18. Heat the remaining oil in a pan.
19. 19. Fry the beef fillet strips in it for 2 to 3 minutes over high heat.
20. 20. Season the meat with salt and pepper.
21. 21. Wash the basil.
22. 22. Shake the basil dry.
23. 23. Chop the basil finely.
24. 24. Distribute the fried meat over the bean stew.
25. 25. Distribute the fresh basil over the bean stew.

Nutrition per serving

• kcal: 393
• Protein: 40 g · Fett/Fat: 17 g · Carbs: 19 g