Prep 25 mins
Cook 2 hrs 30 mins
Here’s a stew with a twist - the oranges and ginger give it a really different slant. Serve with soured cream poured and lots of chopped parsley.
- 1 lb stewing beef, sliced
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 red onion, peeled and chopped
- 1 red pepper, seeded and chopped
- 1 yellow pepper, seeded and chopped
- 1 ounce fresh ginger, grated
- 1 red chili pepper, seeded and chopped
- 14 ounces kidney beans, drained and rinsed well
- 1 small orange, cut into six wedges
- 1 beef stock cube, crumbled
- 2 tablespoons cilantro, roughly chopped
- Preheat the oven to 350°F
- Using kitchen paper, pat the meat dry.
- Heat 1 tbsp of the oil in a deep casserole dish or ovenproof pan, then add the meat and cook until browned all over, about 10 minutes.
- Sprinkle over the flour and stir in well with the tomato paste.
- Heat the remaining oil in a frying pan.
- Add the onion, peppers, ginger and chili, and cook gently until softened and golden brown, about 10 minutes.
- Tip the mixture into the casserole dish with the beef and stir together.
- Put half the kidney beans in a food processor with enough cold water to just cover, blitz until smooth, then stir into the beef mixture.
- Add the orange wedges, remaining beans, stock cube and cilantro and some salt and pepper.
- Bring to the boil on top of the stove, then cover the dish with a tight-fitting lid. Cook for about 2 hours, or until the beef is tender.
- Serve straight from the pot with a spoonful of soured cream and some chopped parsley on top.