Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

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(27 ratings)

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Cooking time

Prep: 15 mins Cook: 2 hrs, 45 mins

Skill level

Easy

Servings

Serves 6 adults, or 4 adults and 4 kids

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

Nutrition and extra info

Additional info

  • For up to 1 month, without cheese
Nutrition info

Nutrition per serving

kcalories
400
protein
43g
carbs
18g
fat
18g
saturates
5g
fibre
4g
sugar
8g
salt
1.2g

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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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.

Recipe from Good Food magazine, November 2006

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Comments

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me@clairelau.com's picture
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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.

tufty199's picture
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Very easy and quick. I don't like pulses so didn't include the cannellini beans. Loved it!

jstodel's picture
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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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