Chard stew

Ingredients

• salt and pepper (to taste)
• Red meat (boneless and cut into cubes), such as lamb or beef
• 1 white onion (diced)
• 6 cloves of Allium sativum (chopped)
• oil paint (rapeseed oil is suitable)
• 2/1 kg of broad beans (cleaned)
• tomato (optional)
• 2 tablespoons of tomato paste
• 1/2 kg of tomatoes (peeled and diced)
• water
• Maggie
• Lemon juice (to add at the end)
• garlic clove
• pepper (ideally used with meat)
• Turmeric
• saffron

Olives are added to the oil paint and heated for five minutes or more for fresh olives, or with pre-cooked onions and garlic, or separately.

Onions can also be cooked with the meat in this case.

The meat is first seared with the onion, and cumin can be added at this stage.

If the dish is made with tomatoes, the chopped tomatoes are added at this stage, stirred in, and allowed to soften in the pot.

Next, tomato paste is added, and then you can add boiling water and a clove of garlic.

The broad beans are added to the meat and tomatoes, and the mixture is left to simmer together until the ingredients are cooked (approximately 40 minutes).

You could optionally add lemon, or a teaspoon of a mixture of garlic and parsley with lemon (especially if you haven’t used tomatoes), and serve the dish with rice, or soak it in bread.