No image available
Member recipe

Pepperpot Beef

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

A twist on chilli con carne with a beautiful rich sauce

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 25g plain flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • Half tsp ground ginger
  • 1lb braising beef, cubed
  • 2 tbsp ground nut oil (or other vegetable oil)
  • 1 red pepper sliced
  • 400g tin of Kidney beans
  • Sauce
  • 1 tsp chilli sauce (or more to your liking)
  • 400g of chopped tomatoes
  • 125g chestnut mushrooms
  • 2tbsp worcester sauce
  • 2tbsp white wine vinegar
  • 1tbsp brown sugar
  • 2 fat garlic cloves
  • 1 bay leaf


    1. Pre-heat oven to gas mark 3 or 160
    2. Mix flour seasonings & ginger in a large plastic bag. Use to coat beef
    3. Heat oil in large casserole dish (suitable for use in the oven), fry beef in batches until browned on all sides. Return all beef to pan
    4. Mix sauce ingredients & add to pan. Heat until simmering gently
    5. Place on lid, put in oven for 2 hours, stiring once after one hour
    6. After 2 hours, add kidney beans & red pepper. Cook for further 30/40 mins. Serve with basmati rice & garlic bread

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Matt's picture
24th Nov, 2018
Just says sauce, so what does this sauce consist of?
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.