Time2 hr 5
Prep 20 min
Cook 1hr 45 minServes4
This deeply-flavoured stew of beef, butter beans, peppers and tomatoes is perfect for a winter night in front of the fire. It reminds me of my wonderful Black Sea sailings, where total comfort food prepared you for the lashings of vodka after!!
WINE NOTE: Merlot settles into this dish, creating a warm envelopment of comfort
500g / 1lb Beef Braising Steak, Lean, raw cut into chunks
4 sprays of Calorie controlled cooking spray
2 medium, onions sliced
2 clove(s) garlic crushed
½ tablespoons, level, smoked paprika
1 can(s), large, chopped canned tomatoes
½ cube beef stock with 300ml water
2 medium peppers, 1red and 1 green, each deseeded and roughly chopped
Butter Beans, cooked
1 can(s), butter beans drained and rinsed
- Preheat the oven to 150°C, fan 130°C, gas mark 2.
- Season the steak and mist a lidded flameproof casserole with the cooking spray. Brown half the steak over a medium heat and transfer to a plate. Repeat with the rest of the beef.
- Mist the casserole again with a little more cooking spray and cook the onions for 5 minutes, adding a splash of water, if needed, to stop them from sticking. Once softened, stir in the garlic and smoked paprika and cook for a further minute, then add the tomatoes and beef stock. Return the beef to the casserole, season and bring to a simmer. Cover and transfer the casserole to the oven to cook for 1 hour.
- Remove the casserole from the oven and stir in the peppers and butter beans. Replace the lid and return the casserole to the oven to cook for a further 30 minutes, or until the meat is meltingly tender and the vegetables have softened.