Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
margaretforman
20th Nov, 2011
5.05
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
18th Oct, 2011
5.05
Enjoyed it very much but needed to add a little chilli, we like our food spicy.
witchwayup
3rd Aug, 2011
5.05
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
10th Feb, 2011
5.05
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
9th Jan, 2011
5.05
Delicious. Easy and straightforward. Sour cream and coriander go really well. Will make again
deirdrepemberton
15th Dec, 2010
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
27th Oct, 2010
4.05
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
4th Sep, 2010
4.05
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
17th May, 2010
5.05
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
30th Nov, 2009
5.05
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

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.