Thursday, April 10, 2014

Recipe: Beef and Butter Bean Stew

This is a sorta hearty, slightly Mexican flavoured beef and bean stew- really filling, tasty and comforting. The smoked paprika gives it such a rich and delicious flavour. I served this with some new season jersey royal potatoes- absolutely love them. I gave up potatoes for a while on my diet, but have actually recently found out potatoes are basically the lowest calorie of all the carbohydrates, so will be eating them much more often now.

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.

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