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Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

A star rating of 4.7 out of 5.35 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
low insalt1.2g


  • 3 ½ 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 tomato
  • 600ml beef stock (from a cube is fine)
  • 2 red peppers , deseeded and sliced
  • 400g can cannellini bean , drained and rinsed
  • soured cream and coriander, to serve


  • 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.

Recipe from Good Food magazine, November 2006

Goes well with


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A star rating of 4.7 out of 5.35 ratings

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