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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.

Per serving

400 kcalories, protein 43g, carbohydrate 18g, fat 18 g, saturated fat 5g, fibre 4g, salt 1.2 g

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• Mary

  10 November 2007

  Mary rated this recipe

  

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• emron1

  27 November 2007

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• Justine

  02 December 2007

  Justine rated and commented on this recipe

  

  Very quick and easy recipe. Surprisingly tasty considering there wasnt loads of ingredients. Will definitely being making this again! Works particularly well with the cornbread.

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• Jeanie

  12 December 2008

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• Corinne

  20 February 2009

  Corinne rated and commented on this recipe

  

  Very easy and quick. I don't like pulses so didn't include the cannellini beans. Loved it!

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• Claire

  28 March 2009

  Claire rated and commented on this recipe

  

  Really tasty - thumbs up all round. Perfect when you want something special but also not too fussy (serving it in bowls with cornbread makes it a great casual meal). I wasn't sure how the recipe given would make it 'spicy' so I added chilli and that gave it a welcome kick. In a way, it tasted a bit like a luxury chilli con carne. I served it with Irish soda farls (which are soft and doughy) rather than cornbread, and that worked very well. You should certainly have the soured cream and coriander on the side for people to add throughout the meal - they might sound unnecessary but they really go well.

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• Em Shepherd

  12 May 2009

  Em Shepherd rated and commented on this recipe

  

  This was really tasty! I did two versions... one as per the original recipe for hubby and an adapted version for me as I am a fish eating veggie. Simply substituted tuna for the beef ( cut an equivalant weight fresh tuna loin steak into cubes) and used veg stock instead of beef. Didn't bother with the coriander or soured cream but both of us really enjoyed it with plain boiled rice. Another simple yet delicious recipe from Good Food - would definitely recommend giving this a whirl.

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• markymark

  15 November 2009

  markymark rated and commented on this recipe

  

  Really easy to make and tasted wonderful. Didnt bother with the corriander but excellent with the sour cream. Top recipe!

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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

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Difficulty and servings

Serves 6 adults, or 4 adults and 4 kids

Preparation and cooking times

Prep 15 mins

Cook min 2 hrs 45 mins

For up to 1 month, without cheese

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

Per serving

400 kcalories, protein 43g, carbohydrate 18g, fat 18 g, saturated fat 5g, fibre 4g, salt 1.2 g

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