Spicy beef stew with beans & peppers

Spicy beef stew with beans & peppers

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(32 ratings)

Prep: 15 mins Cook: 2 hrs, 45 mins


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


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



    The classic choice of meat for a British Sunday roast. Beef is full of flavour, as…

  • 1 onion, sliced



    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



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

  • 400g can chopped tomato



    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


  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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18th Dec, 2017
This is a rich, warming beautiful stew. I added a half tablespoon of hot paprika and some Worcester sauce and Tabasco to liven it a little in the heat department. Once it was all browned off I put it in the oven 160 for 1.5 hours. Next day leftovers was even more delicious, this will be a regular favourite.
16th Dec, 2017
Delicious! The only changes I made were to skip the treacle (I live in the Usa and treacle does not exist), and I added extra cumin and some cracked red pepper to make it a little spicy. Before I added the pepper it was not spicy, but was still very tasty. I would love it either way but my Husband likes everything hot. Also I cooked the dish for much longer than the recipe called for, about 2 1/2 hours, adding the peppers for the final 15 mins. This made the meat fall apart and melt in our mouths. The only change I will make next time is to also add the beans for the last 15 mins - this time I put them in for the final 45 mins or so and they were going a little mushy.
bonitarosa's picture
14th Jun, 2015
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.
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.
1st Jun, 2013
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!
31st Jan, 2015
I also found this very bland won't be making it again !
20th Nov, 2012
Lovely hearty meal, perfect for cold winter evenings!
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.
9th Jul, 2012
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! :)
21st Feb, 2012
Delicious. I wouldn't call it spicy, but have made again adding my own chilli paste for an extra kick!


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