Beef and Bean Cowboy Stew

• 1 tbsp Olive oil
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 2 tbsp Tomato purée
• 400 g Canned chopped tomatoes
• 500 ml Beef stock
• 400 g Red kidney beans

1. Heat the olive oil in a large casserole over medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the minced beef and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned with no pink remaining. Stir in the smoked paprika and ground cumin for 30 seconds. Mix in the tomato purée and cook for 1 minute to deepen the flavour.
3. Pour in the chopped tomatoes and beef stock, scraping up any browned bits from the base of the pan. Bring to a gentle simmer, then reduce the heat to low and cook uncovered for 25 minutes, stirring occasionally, until thickened. If it reduces too quickly, lower the heat and stir more often.
4. Rinse and drain the kidney beans, then stir them into the stew. Simmer for 8 to 10 minutes until the beans are hot and the stew is thick and hearty. Taste and season with a little more salt if needed, then serve.

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