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Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

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A star rating of 4.8 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6 adults, or 4 adults and 4 kids

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

  • Freezable (for up to 1 month, without cheese)
Nutrition: per serving
HighlightNutrientUnit
kcal400
fat18g
saturates5g
carbs18g
sugars8g
fibre4g
protein43g
low insalt1.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2006

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A star rating of 4.8 out of 5.33 ratings
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