2 carrots, peeled and cut into 1 cm (1/2 inch) cubes
2 celery sticks, diced
1 tablespoon thyme leaves
2 garlic cloves, crushed
4 tablespoons tomato purée
600 ml (1 pint) hot beef stock
1 large potato, peeled and cut into 1 cm (1/2 inch) cubes
200 g (7 oz) canned black beans, rinsed and drained
200 g (7 oz) canned black-eyed beans, rinsed and drained
salt and pepper
lemon wedges, to serve
Heat the oil in a large heavy-based saucepan, add the beef and fry, stirring. over a medium-high heat for 5–6 minutes or until browned.
Add the cloves, onion and curry powder and cook for 2–3 minutes until the onions are beginning to soften, then stir in the carrots, celery, thyme, garlic and tomato purée.
Pour in the beef stock to just cover the meat and stir well, then add the potato and beans and bring to the boil. Reduce the heat slightly and simmer for 20 minutes, uncovered, or until the potatoes and beef are tender, then season to taste.
Ladle into warm bowls and serve with lemon wedges.