Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

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(28 ratings)

Prep: 15 mins Cook: 2 hrs, 45 mins


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

  • For up to 1 month, without cheese

Nutrition: per serving

  • kcal400
  • fat18g
  • saturates5g
  • carbs18g
  • sugars8g
  • fibre4g
  • protein43g
  • salt1.2g
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  • 3½ tbsp vegetable oil
  • 1kg stewing beef, cut into chunks



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • 1 tbsp plain flour
  • 1 tbsp black treacle
  • 1 tsp cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 400g can chopped tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 600ml beef stock (from a cube is fine)
  • 2 red pepper, deseeded and sliced
  • 400g can cannellini bean, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 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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Comments (25)

markswaine's picture

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

emmyloug's picture

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.

me@clairelau.com's picture

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

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

jstodel's picture

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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