Ingredients
- 1 litre of water plus 1 cup water (divided)
- 400 g stewing beef, cut into chunks
- 5 medium carrots, chopped
- 400 g speckled beans
- 2 onions, diced
- 1 can of whole peeled tomatoes
- 2 tablespoons brown onion soup powder
- oil for frying
- 1 teaspoon of chilli powder
- salt and pepper
Method
- Soak the beans in 1 liter of water for one hour then strain.
- In a large pot, heat the oil and fry the stewing meat until browned. Add the onions and fry until translucent.
- Add four cups of water, and the soaked beans and cook on medium heat for 30 minutes, or until cooked
- Add the carrots and canned tomatoes and cook for another 20 minutes.
- Mix the brown onion soup powder with a cup of water and add it to the pot. Then add the chilli powder, salt and pepper. Cook on medium heat for another 10 minutes or until thickened.
