Beef Stew Recipe

Great for when the weather starts to get a little bit cooler

Ingredients

400g (14oz) beef braising steak

30ml (2tbsp) Sunflower Oil

1 large onion, diced

1 garlic clove, crushed

2 sticks celery, sliced

1 orange pepper, seeded and diced

2.5ml (1/2tsp) crushed dried chillies

400g can chopped plum tomatoes

400ml (14fl oz) beef stock

1 420g can red kidney beans, drained

1 420g can cannellini beans, drained

Salt and freshly ground black pepper

Chopped parsley to garnish

Method

Trim the beef and cut into 1cm (1/2 inch) cubes.

Heat the oil in a large pan or flameproof casserole and fry the onion over a fairly high heat, stirring occasionally, for 5-6 minutes, until golden brown.

Add the beef to the pan and stir over the heat for about 5 minutes until lightly browned. Add the garlic and celery and fry for a further 1 minute, then add the diced peppers, chillies, tomatoes, stock, and drained beans. Season with salt and pepper.

Bring the mixture to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the beef is tender. Adjust the seasoning to taste, then serve in wide bowls, sprinkled with parsley.

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins