Spicy beef stew with beans & peppers

• vegetable oil↗3 ½ tbsp 3 ½ tbsp
• stewing beef↗1kg 1kg

  cut into chunks

• onion↗1 1

  sliced

• garlic cloves↗2 2

  sliced

• plain flour↗1 tbsp 1 tbsp
• black treacle↗1 tbsp 1 tbsp
• cumin↗1 tsp 1 tsp
• can chopped tomato400g 400g
• beef stock↗600ml 600ml

  (from a cube is fine)

• red peppers↗2 2

  deseeded and sliced

• can cannellini bean↗400g 400g

  drained and rinsed

• soured cream↗

  and coriander, to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.

2. 2

   Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.

3. 3

   Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.