Beef, barley and bean stew

Ingredients (serves 4):

• 1 cup (200g) dried kidney beans
• 1 tbs olive oil
• 600g gravy beef, cut into 3cm pieces
• 1 large brown onion, coarsely chopped
• 4 garlic cloves, finely chopped
• 1 tbs sweet paprika
• 1 tsp smoked paprika
• 2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 4 cups (1 litre) chicken stock
• ½ cup (100g) pearl barley
• 1 cup coriander leaves, to serve

Method:

1. Place kidney beans in a large bowl. Cover with cold water. Set aside overnight to soak.
2. Preheat oven to 160C. Heat half the oil in a large flameproof casserole dish over high heat. Add one-third of the beef; cook, turning, for 5 minutes or until brown all over.
3. Transfer to a plate. Repeat in 2 batches with remaining beef.
4. Heat remaining oil in pan over medium heat. Add the onion; cook, stirring, for 5 minutes or until onion softens.
5. Add garlic, paprika, cinnamon, cumin and turmeric; cook, stirring, for 1 minute or until aromatic.
6. Add beef, drained kidney beans, chicken stock and barley. Bring to the boil.
7. Remove from heat. Bake in preheated oven, covered, stirring occasionally, for 11/2-2 hours or until beef and beans are tender and sauce thickens slightly. Season well with salt and pepper.
8. Serve topped with coriander leaves.