Spicy beef stew with beans and peppers
Prep:
15 mins
Cook:
165 mins
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
1tsp cumin
400g can chopped tomatoes
600ml beef stock
2 red peppers, deseeded and sliced
400g can cannellini beans, drained and rinsed
Sour cream and coriander, to serve
Heat 1 tbsp of oil in a covered saucepan. Season the beef, then add about one-third of it over a high heat for 10 mins until browned. Transfer to a plate and repeat with 2 tbsp of oil and the remainder of the beef.
Add a dash of water and ½ tbsp of oil. Reduce the heat, fry onion and garlic until they are beginning to soften. Return beef to the pan, add flour and combine. Add treacle, cumin, tomatoes and stock. Bring to boil, lower heat, cover and simmer for 1 hr 45 mins. Give it the occasional stir, making sure that there is enough liquid.
Tip in the peppers and beans, and cook 15 more minutes. If freezing, leave to cool and then freeze for up to 1 month. Serve in bowls and garnish with sour cream and a sprig of coriander.
Serves
6
Preparation Time
15 minutes
Cooking Time
165 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Stew, One Pot
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums
Level of Difficulty
Easy
