In a pot, fry the chopped onion with 1 tablespoon of vegetable oil until golden. Add in the crushed garlic and beef cubes and stir for 2 min.

Add the cinnamon sticks, a dash of salt and 4 cups water. Cover and cook for 40 min on medium heat or until the meat is done.

When done, add the red beans and the salt. Let it simmer for 5 min.

Add the tomato paste dissolved in water to the bean stew and let it boil for another 10 min or until the sauce thickens a bit. Mix well then remove from heat.

Serve with vermicelli rice.

Note: You can find the recipe 'vermicelli rice' under my profile.