Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

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(25 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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jamgeorge's picture

Delicious, used only half the amount of stewing steak as that's what I had, but added the other half in carrotts and celery, I used 2 times of mixed spicy beans instead of peppers. Very versatile casserole as this worked really well.

suzymhall's picture
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I don't know what I did wrong but it tasted a bit bland to me. It was ok, but I was expecting a lot after reading the comments and I wasn't that impressed!

kjwkathryn's picture
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Lovely hearty meal, perfect for cold winter evenings!

scaryteacher's picture

This freezes beautifully, so I make double and freeze it. I add chiili flakes to add extra heat and put in more peppers to up the veg. the coriander is essential, and I use creme fraiche as sour cream is unobtainable where I live in Europe.

I use tortilla chips to go with it, and it always get devoured. the cannellini beans mean that I don't have to cook potatoes or rice to go with it.

donnadoo98's picture
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This was a delicious meal that is sure to be made again. We used rump steak which turned out incredibly tender. It was slightly watery at the end of cooking so we thickened it up using a bit of cornflour mixed in water, and it turned out a great Sunday meal! :)

rhiannonlwilliams's picture
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Delicious. I wouldn't call it spicy, but have made again adding my own chilli paste for an extra kick!

carinah's picture
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Loved this recipe! Very easy to make! My children (1 and 4) loved it too! Will definitely make it again!!

louisequinn379's picture

Also added chilli and it was delicious. Substituted the cannelonis for kidney beans as thats all we had. Definitely longer is better as I tested the meat at the finish time and it was still quite touch, gave it another hour and it was lovely

margaretforman's picture
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A wonderful easy dish - (added the chilli powder as suggested.) This does need time to marinade to get the full flavours out of it. Tasted much better the next day. Not good with baked potato but excellent with rice

thompc's picture
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Enjoyed it very much but needed to add a little chilli, we like our food spicy.

witchwayup's picture
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I like onions so used two instead of one. I let the whole thing bubble away in my slow cooker for approx 10 hours.
I usually find that the flavours improve if you eat a stew etc the following day, so that is what I did.

I didn't bother with the peppers, beans, cream or coriander, but it was still superb. I have no doubt that this stew will be making a regular appearance in our house.

villawestie's picture
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First time I'd tried this so just did enough for two, used 400gm stewing steak and halved the rest of ingredients except for the onions, garlic and cumin which I used full amount. Result was fab! Will be cooking at least double next time - really simple to make and very tasty!

andrenegawley's picture
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Delicious. Easy and straightforward. Sour cream and coriander go really well. Will make again

deirdrepemberton's picture

Just love this dish. Couldn't believe how well the sour cream works. Try it with baked potatoes instead of the cornbread. Real confort food!!

christineanne79's picture
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This stew was delicious, but I didn't find it very spicy so I added some chilli powder. Will definitely make again, but I will add fresh chilli to it during cooking.

dancingbunny's picture
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I started making this about 9 pm last night without checking the cooking time! So after the searing the meat stage I quickly put the onions and peppers in the pan and then stuck everything in the slow cooker, and made some quick sausages and mash for dinner... We had the stew today after it had been in the slow cooker all night and it was absolutely lovely. The coriander at the end is well worth it. We didn't have any sour cream but used creme fraiche instead which was quite nice.

hollywoozle's picture
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A delicious meal which went really well with the quick chilli cornbread recipe from this site. Although it takes a while to cook, this meal is very straightforward and the result was really warming and tasty.

jildo1's picture
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Very nice it wasn`t at all spicy as to how I would imagine. I didn`t have cannellini beans so I used kidney beans which worked well. I also added 1 red and 1 yellow pepper. I will definately make this again, yum

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

emmyloug's picture
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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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