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

Easy

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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Ingredients

  • 3½ tbsp vegetable oil
  • 1kg stewing beef, cut into chunks
    Beef

    Beef

    bee-f

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

  • 1 onion, sliced
    Onion

    Onion

    un-yun

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

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

    Cumin

    q-min

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

  • 400g can chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    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 peppers, 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

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.

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Comments, questions and tips

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bonitarosa's picture
bonitarosa
14th Jun, 2015
5.05
I love this recipe. I always use kidney beans and add 1 tsp coriander and 1 tsp chilli powder to make it a chunky chilli. Then serve with soured cream, grated cheese and guacamole. Great with rice, jacket potatoes or nachos.
jamgeorge
19th Mar, 2014
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.
suzymmorton
1st Jun, 2013
4.05
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!
gavrob1
31st Jan, 2015
I also found this very bland won't be making it again !
kjwkathryn
20th Nov, 2012
5.05
Lovely hearty meal, perfect for cold winter evenings!
scaryteacher
16th Jul, 2012
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
9th Jul, 2012
5.05
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
21st Feb, 2012
5.05
Delicious. I wouldn't call it spicy, but have made again adding my own chilli paste for an extra kick!
carinah
5th Feb, 2012
5.05
Loved this recipe! Very easy to make! My children (1 and 4) loved it too! Will definitely make it again!!
louisequinn379
4th Jan, 2012
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

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