Pepperpot Beef And Orange Stew

Total Time: 2 hrs 55 mins Preparation Time: 25 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.