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| Mung Bean Beef Stew |
Ingredients
1/2 glass mung beans
250 g stew beef
1 big onion (chopped)
3 cloves of garlic
4 medium size carrots (cut in rounds)
6 organic mini red potatoes (coarsely diced)
1 box (6 oz) petite size mushrooms (petite mushrooms are very cute)
1/2 tablespoon pepper
1 can of tomato (cut in rounds)
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon pepper flakes
1/2 teaspoon cumin
1/2 black pepper
2 glasses of water
salt
Cooking Instructions
First heat one tablespoon of butter in a big pot and add stew beef. Stir on low heat. Beef would firstly turn color, later release some juice, and finally soak the juice. When it soaks its juice, add rest of the oil, onions, garlic cloves, and petite mushrooms. Cook for five minutes on medium heat. Add carrots, potatoes and stir for five minutes. Add the paste and stir for another five minutes. Add team spice (paprika, cumin, pepper flakes, black pepper, salt) and diced tomatoes. Stir for two minutes. Stir in mung beans and water. Firstly bring to a boil, later cover and simmer on low heat for fourty minutes to an hour, until the beans are soft and cooked.
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