Beef Casserole With Red Peppers and Pecan Pilaf
Ready In: 1 hr 4 mins
Serves: 4
Ingredients
- 500 g beef
- 2 tablespoons flour
- 1 tablespoon paprika
- 2 tablespoons oil
- 250 g rice
- 1 onion
- 3 garlic cloves
- 2 bell peppers
- 400 g tomatoes
- 400 g beans
- 300 ml stock
- 75 g pecans
- 4 tablespoons parsley
Directions
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off