Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Spicy beef stew with beans & peppers

Just the thing to warm you up on a cold winter night

  • Prep: 15 mins
    Cook: 2 hrs 45 mins
  • Serves 6 adults, or 4 adults and 4 kids
  • Easy
  • Serves 6 adults, or 4 adults and 4 kids
  • Easy
  • Calories 400
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 8
  • Protein 43
  • Fat 18
  • Fibre 4
  • Salt 1.2

Nutrition per serving

  • Calories 400
  • Carbohydrates 18
  • Saturated Fat 5
  • Sugar 8
  • Protein 43
  • Fat 18
  • Fibre 4
  • Salt 1.2

Ingredients

  • 3½ tbsp vegetable oil
  • 1kg stewing beef, cut into chunks
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 1 tbsp plain flour
  • 1 tbsp black treacle
  • 1 tsp cumin
  • 400g can chopped tomatoes
  • 600ml beef stock (from a cube is fine)
  • 2 red peppers, deseeded and sliced
  • 400g can cannellini beans, drained and rinsed
  • soured cream and coriander, to serve

Method

  1. Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.

  2. Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.

  3. Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.

Suggested recipes from this collection...