Beef and Butter Bean Stew (serves 2/3)
1 tbsp vegetable oil
1 white onion, diced
4 garlic cloves, crushed
¼ tsp cayenne pepper
½ tsp mixed herbs
2 tsp smoked paprika
300g diced stewing beef
1 tin chopped tomatoes
400ml beef stock
1 tin butter beans, drained and rinsed
1 tsp cornflour mixed with a little water
Salt, pepper and sugar to taste
1. Fry the onion, garlic, cayenne pepper, mixed herbs, smoked paprika and beef in the vegetable oil for 7 minutes. Add the beef stock and chopped tomatoes and stew on a medium heat, stirring occasionally, for 1 hour.
2. Add the butter beans and cook for a further half an hour. Add the cornflour, cook on a high heat for a few minutes until the sauce has thickened, season to taste and serve.