Smoky beef stew Recipe

Smoky beef stew


  • 1kg stewing beef, cut into large chunks
  • 2 onions, chopped
  • 800g (2 cans) chopped tomatoes
  • 2 tsp each sweet paprika, ground cumin and mild chilli powder
  • 2 tbsp red or white wine vinegar
  • 2 tbsp caster sugar
  • 400g can butter beans, rinsed and drained


  1. Heat oven to 160C/ 140C fan/gas 3. Mix the beef, onions, tomatoes, spices, vinegar and sugar in a casserole dish. Cover and bake for 2½ hrs. Stir in the beans and bake for 30 mins more (with the lid off if the casserole is a little wet or lid on if good consistency), until the beef is tender.
  2. Cool, then freeze in 6-8 portions in small food bags or plastic containers. Defrost in microwave or overnight in fridge, then heat in the morning and transfer to a thermos container, or heat in the microwave at lunchtime.
Prep. Time: 10 minutes
Cook Time: 40 minutes
Serves: 6 people
Difficulty: Easy
Cuisine: Bistro
Main Ing.: Beef
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