Beef Casserole With Red Peppers and Pecan Pilaf
- Toss the beef chunks in a bowl with the flour and paprika until evenly coated. Heat 1tbsp of the oil in a large frying pan and cook the beef for 6-8 minutes until browned. Set aside.
- Put the rice in a pan of boiling water and simmer for 25 minutes. Meanwhile, heat the remaining oil in the frying pan and add the onion, garlic, and peppers. Cook for 10 minutes over a medium heat until softened, then return the beef to the pan. Pour in the chopped tomatoes, cannellini beans and stock, then simmer for 20 minutes.
- Meanwhile, dry-fry the pecan nuts for 3 minutes. Stir the nuts through the rice with half the parsley and season. To serve, stir the remaining parsley into the casserole.