Red beef stew
- February 2006
- Serves 8
- Takes 1½ hours to make, plus cooling
A satisfying yet low-calorie stew. It freezes well which makes it a great recipe to prepare in advance.
- 13.4g (2.8g saturated)
- 13.8g (5.3g sugars)
- 4 tbsp vegetable oil
- 900g lean stewing beef steak, diced
- 2 onions, chopped
- 2 tbsp paprika
- 1 garlic clove, crushed
- 1 jar tomato sauce for pasta (we like Loyd Grossman Tomato & Roasted Garlic)
- 1 tsp concentrated beef stock or ½ beef stock cube
- 2 red peppers, deseeded and cut into chunks
- 250g button mushrooms, halved
- 1 large sweet potato, cut into big chunks
- Heat the oil in a large frying pan over a medium-high heat. Fry the beef in batches until just browned. Remove with a slotted spoon and put into a medium casserole.
- Add the onions to the frying pan and cook for 5 minutes, stirring, until just transparent. Stir in the paprika and garlic, cook for 1 minute, then pour in the tomato sauce. Fill the jar with hot water and pour into the pan. Stir in the stock concentrate or cube, then add the peppers, mushrooms and sweet potato. Bring to the boil then add to the casserole. Simmer over a medium-low heat for 1 hour, or until the meat is tender.
- Cool completely, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put the stew into a large pan over a medium heat and heat until piping hot or defrost and reheat in the microwave according to portion size.
- Season to taste and serve with soured cream and jacket potatoes.
If you want to eat this straightaway, prepare up to the end of step 2, then complete step 4.
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