Ingredients

• 3 tablespoons olive oil, divided (2 tbsp. and 1 tbsp.)
• 1/2 large onion, chopped
• 1 lb lean stewing beef, cubed
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 1/2 cups water
• 5 tablespoons fresh flat-leaf parsley, chopped
• 3 tablespoons snipped chives
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 lemon, juice of
• 1 tablespoon flour
• salt and black pepper

Instructions

1. In a large saucepan saute the onion in two tablespoons of the olive oil until golden.

2. Add stewing beef and cook for ten minutes more, until meat is browned on all sides.

3. Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.

4. Cover and simmer over low heat for 45 minutes, stirring occasionally.

5. Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.

6. Also add the drained and rinsed kidney beans and lemon juice.

7. Season with salt and pepper.

8. Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.