Fiery bean stew

Name: Fiery bean stew
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 2 vegetable onions (approx. 250 g each); 2 (approx. 400 g) Rocks Leek; 1.5 kg Beef (from the leg); 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper, chili powder; 1 can(s) (850 ml) peeled tomatoes; 1 TABLESPOON clear broth (instant); 1 can(s) (425 ml) white beans; 1 can(s) (425 ml) Kidney beans; 20 g Dark chocolate (at least 70% cocoa content)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

2 vegetable onions (approx. 250 g each)
2 (approx. 400 g) Rocks Leek
1.5 kg Beef (from the leg)
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper, chili powder
1 can(s) (850 ml) peeled tomatoes
1 TABLESPOON clear broth (instant)
1 can(s) (425 ml) white beans
1 can(s) (425 ml) Kidney beans
20 g Dark chocolate (at least 70% cocoa content)

Directions

1
Onions peel and roughly chop. Clean the leek, wash thoroughly and cut into rings. Dab meat dry and chop finely.
2
Heat the lard little by little in a casserole. Brown the meat all around in portions. Fry the last portion of onions and leek. Add all the meat again. Season with salt and pepper.
3
Add the tomatoes, juice and 1 l water. Chop the tomatoes with a spatula. Bring to the boil and stir in the stock. Season with approx. 1 tsp. chilli and cover and braise for approx. 1 1⁄2 hours until the meat falls apart easily.
4
Rinse the whole beans in a sieve and drain well. Add to the stew and heat. Break the chocolate into pieces, stir in and let it melt. Season to taste with salt, pepper and chilli.
5
Roasted farmhouse bread with herb cream cheese tastes good with it.