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Beef and Bean Cassolet

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 3 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 600g rump steak, cubed
  • 1 ½ onions, peeled and diced
  • 3 clove garlic, finely chopped
  • 15ml paprika
  • 250ml tomato puree
  • 3 x 425g tin beans in tomato sauce
  • 250g mushrooms, diced
  • 2 beef bouillon cubes, crumbled
  • 15ml chilli flakes
  • 15ml salt
  • 15ml coarse black pepper
  • Chopped parsley

DIRECTIONS

  1. Heat a dash of oil in a medium sized pot.
  2. Add the onion and garlic and fry until lightly browned.
  3. Add the steak and fry for 2 – 3 minutes until lightly browned.
  4. Add all the remaining ingredients, bring to the boil and simmer for 20 minutes.
  5. Turn down the heat, put the lid on and simmer for 5 minutes.
  6. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 3 hours.
  7. Sprinkle with chopped parsley and serve with rice, pap, mash or crusty bread.