English stu with beans

Winters are not the warmest in the UK. Therefore, since the time of the Romans, stew has been a favorite, and often the only meal of the poor in winter. The aristocrats, too, did not deny themselves the pleasure of eating thick rich soup.

Ingredients

• 500 g of beef
• 150-200 g minced meat (pork or beef)
• 2 carrots
• 1 onion
• 1-2 cloves of garlic
• 0.5 cups red beans
• 0.5 cups frozen (or canned) green peas
• 1 cup green beans, fresh or frozen
• 2-3 potatoes
• 4 tbsp. l. soy sauce
• tomato paste, salt, black pepper, sugar, sweet paprika, bay leaf

Directions

1. Soak red beans overnight, then rinse them, boil them in a separate bowl until tender, drain the water. Put the meat to cook; after the broth boils, remove the foam and add the bay leaf, cook until tender.
2. Remove the prepared meat from the broth, add the potatoes, cut into small cubes, to the broth, boil it until tender. Then add ready-made beans, carrot strips, green beans, peas. Pour soy sauce straight into the broth.
3. Fry finely chopped onions with tomato paste (about 1-1.5 tablespoons) and add to the broth. Add more tomato paste (about 2 more tablespoons) to taste and finely chopped garlic. Put the minced meat in a separate frying pan, sprinkle with salt, black pepper, fry until tender and add to the stew. Cut the boiled meat into pieces and also put in the soup.
4. Add a little sugar to it (so as not to be sour), sweet paprika and darken a little more.