Pepperpot Beef and Orange Stew

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.

• Ready In: 2 hrs 55 mins
• Serves: 4

Ingredients

• 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

Directions

1. Preheat the oven to 350°F
2. Using kitchen paper, pat the meat dry.
3. 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.
4. Sprinkle over the flour and stir in well with the tomato paste.
5. Heat the remaining oil in a frying pan.
6. Add the onion, peppers, ginger and chili, and cook gently until softened and golden brown, about 10 minutes.
7. Tip the mixture into the casserole dish with the beef and stir together.
8. 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.
9. Add the orange wedges, remaining beans, stock cube and cilantro and some salt and pepper.
10. 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.
11. Serve straight from the pot with a spoonful of soured cream and some chopped parsley on top.