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
  • Easy

Nutrition per serving

  • kcal 400
  • fat 18g
  • saturates 5g
  • carbs 18g
  • sugars 8g
  • fibre 4g
  • protein 43g
  • salt 1.2g


  • 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


  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.

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