Name: Smoky beef stew
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: Makes 6-8
Cuisine: British
Ingredients: 1kg stewing beef cut into large chunks; 2 onions chopped; 800g (2 cans) chopped tomatoes; 2 tsp each sweet paprika ground cumin and mild chilli powder; 2 tbsp red or white wine vinegar; 2 tbsp caster sugar; 400g can butter beans rinsed and drained

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Smoky beef stew

Smoky beef stew

Sarah Cook

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Makes 6-8

Easy

Prep: 10 mins

Cook: 3 hrs

A star rating of 3.9 out of 5.26 ratingsRate

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Enjoy this simple stew for dinner, then pack into boxes to keep you going for lunches

Freezable

Healthy

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A star rating of 4.6 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg stewing beef

cut into large chunks
2 onions

chopped
800g (2 cans) chopped tomatoes
2 tsp each sweet paprika

ground cumin and mild chilli powder
2 tbsp red or white wine vinegar
2 tbsp caster sugar
400g can butter beans

rinsed and drained

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Nutrition: per serving

kcal341
fat12g
saturates5g
carbs18g
sugars11g
fibre4g
protein42g
salt0.92g

low

Method

step 1

Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
step 2

Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.

RECIPE TIPS

3 WAYS TO SERVE IT

1. Wrap in soft tortillas with lettuce and soured cream. 2. Top with crumbled feta or grated cheddar and eat with wholemeal pitta or rice. 3. Add leftover cooked spuds with peas or sweetcorn to make it into a one-pot lunch.

Recipe from Good Food magazine, September 2010

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A star rating of 3.9 out of 5.26 ratings

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