Potato Carrot Onion Meat Bean Rice Stew

Instructions

1. 1

   Peel and dice the potatoes and carrots into bite-sized pieces. Peel and finely chop the onions.

2. 2

   Cut the lean beef into 2 cm cubes.

3. 3

   Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes.

4. 4

   Add the chopped onions to the pot and sauté for 2-3 minutes until translucent.

5. 5

   Add the diced carrots and potatoes to the pot. Stir well and cook for another 3 minutes.

6. 6

   Sprinkle in the salt, black pepper, and paprika. Stir to coat the vegetables and meat evenly with the spices.

7. 7

   Pour in the 800 ml of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

8. 8

   Add the drained kidney beans and cooked white rice to the pot. Stir gently to combine.

9. 9

   Simmer uncovered for another 10 minutes, allowing the flavors to meld and the stew to thicken slightly.

10. 10

    Taste and adjust seasoning if needed. Serve hot and enjoy your hearty Potato Carrot Onion Meat Bean Rice Stew.