- 1 tbsp sunflower oil
- 750g braising steak, excess fat trimmed, cut into 2cm cubes
- 25g plain flour
- 1 red onion, roughly chopped
- 1 each red and green pepper, deseeded and roughly chopped
- 1½ tsp paprika
- 5 tbsp tomato purée
- 500ml beef stock
- 250g long-grain rice, washed
- fresh coriander or parsley to garnish
- cream, to drizzle (optional)
- Heat the oil in a large pan over a medium heat. Meanwhile, dust the beef with the flour, making sure every bit is coated. Brown the beef in the pan. (Do this in batches, if necessary.)
- Return beef to the pan once it’s all browned. Add the onion, peppers, paprika and tomato purée and fry for 5 minutes. Pour in the stock, bring to the boil, then cover and simmer for 1 hour or until the beef is tender.
- When the beef has 15 minutes left to cook, take the lid off, stirring occasionally, and boil the rice according to the instructions.
- Garnish the beef with the coriander or parsley and a drizzle of cream, if using. Serve with the rice.
EACH SERVING (without cream) 2 370kJ, 12g fat (5g saturated), 71g carbohydrate (11g total sugars).
Tip: Prepare to the end of step 2. Cool completely, then transfer the stew to a freezer-proof container. Cover and freeze for up to a month. To serve, defrost overnight in the fridge. Empty into a pan and gently reheat. Complete recipe to serve.