Spicy beef stew with beans & peppers
By Good Food
Just the thing to warm you up on a cold winter night
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Prep:15 mins
Cook:2 hrs 45 mins
- Easy
Nutrition per serving
-
kcal 400
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fat 18g
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saturates 5g
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carbs 18g
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sugars 8g
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fibre 4g
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protein 43g
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salt 1.2g
Ingredients
- 3½ 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 tomatoes
- 600ml beef stock (from a cube is fine)
- 2 red peppers, deseeded and sliced
- 400g can cannellini beans, drained and rinsed
- soured cream and coriander, to serve
Method
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.
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.
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.
