Beef and Bean Stew

Name: Beef and Bean Stew
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Cuisine: European
Ingredients: 1 tsp vegetable oil; 1 onion, peeled and chopped; 2 cloves of garlic, peeled and crushed; 400g lean braising steak, diced; 3 large carrots, scrubbed and cut into batons; 1 stick of celery, chopped; 100g button mushrooms, halved; 1 red pepper, seeds and stalk removed, cut into chunks; 1 can of chopped tomatoes; 1 tsp thyme, dried; 2 bay leaves; 1tsp paprika; 1 beef stock cube, crumbled; 1 can of black beans in water, drained; Parsley, fresh, chopped

9 steps

Prep:10minCook:2h 10min

A hearty stew, full of flavour which can be made in advance and frozen in batches for a quick satisfying meal. The recipe can also be upscaled to feed a crowd. Serve with wholegrain rice or oven-baked jacket potatoes and broccoli.

Updated at: Thu, 17 Aug 2023 02:51:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories200.7 kcal (10%)

Total Fat4.2 g (6%)

Carbs16.3 g (6%)

Sugars3.6 g (4%)

Protein26 g (52%)

Sodium826.5 mg (41%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspvegetable oil

400glean braising steak

diced

3carrots

large, scrubbed and cut into batons

1 stickcelery

chopped

100gbutton mushrooms

halved

1red pepper

seeds and stalk removed, cut into chunks

1can of chopped tomatoes

1 tspthyme

1 tsppaprika

1 canblack beans in water

drained

Parsley

fresh, chopped

Instructions

Step 1

Preheat the oven to 180 degrees C/Gas Mark 4.

Step 2

Heat the oil in a large frying pan and fry the onions on medium heat for 7-8 minutes.

Step 3

Add the garlic and beef and cook for a further 10 minutes, stirring occasionally, until the beef is brown on the outside.

Step 4

Add the carrots, celery, mushrooms and pepper. Cook for 5 minutes.

Step 5

Add the tomatoes, half a can of water, the herbs and spices and the crumbled stock cube. Stir to mix.

Step 6

Transfer the contents to an ovenproof dish with a lid and cook in the oven for one and a half hours, stirring occasionally and adding more water if it looks too dry.

Step 7

Add the beans to the stew and return to the oven for a further 15 minutes.

Step 8

Serve with a sprinkling of fresh chopped parsley.

Step 9

Can be frozen in batches to be reheated another day. Keep the carrot batons large for this recipe to avoid them becoming too mushy during the freezing process.