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Preparation time:
10 minutes
Cooking time:
40 minutes
Serves:
4
Calories:
347
(per serving)
Fat:
11
g (per serving)
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Ingredients
400g/14oz beef braising steak
2 tablespoons Oil
1 large onion, diced
1 garlic clove, crushed
2 celery sticks, sliced
1 orange pepper, seeded and diced
½ tsp crushed dried chillies
400g/14oz can chopped plum tomatoes
400ml/14fl oz beef stock
420g can red kidney beans, drained
420g can cannellini beans, drained
Salt and freshly ground black pepper
Chopped parsley to garnish
Trim the beef and cut into 1cm (½ inch) cubes.
Heat the oil in a large pan or flameproof casserole and fry the onion over a fairly high heat, stirring occasionally, for five to six minutes, until golden brown.
Add the beef to the pan and stir over the heat for about five minutes until lightly browned. Add the garlic and celery and fry for a further minute, then add the diced peppers, chillies, tomatoes, stock and drained beans. Season with salt and pepper.
Bring the mixture to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the beef is tender. Adjust the seasoning to taste and sprinkle with garnish.
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