Balsamic beef and pepper stew
- February 2010
- Serves 6
- Takes 15 minutes to make, 40 minutes to cook
For nourishing winter fare, look no further than this one-pot beef stew recipe sweetened with balsamic vinegar, butternut squash and red peppers.
Looking for the classic version too? You can’t beat a proper beef casserole.
- 12.8g (2.6g saturated)
- 15.5g (8.2g sugars)
For a cheaper alternative to rump steak, buy slow-cooking cuts, such as a beef braising steak (chuck) and cook in the oven until really tender.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe