![[s20220416_234103.png]] # Ingredients - 1kg stewing beef, cut into chunks - onion, sliced - 2 garlic cloves, chopped - 1 tbsp plain flour - 1 tbsp black treacle (or honey/syrup) - 1 tsp cumin (or add cayenne pepper, smoked paprika to increase spiciness) - 400g can chopped tomato - 600ml beef stock (from a cube is fine) - 2 red peppers, deseeded and sliced - 400g can cannellini bean, drained and rinsed - soured cream and coriander, to serve # Steps Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook over high heat for 10 mins until browned. Remove from pan. Add a splash of water and scrape pan to remove bits. Add 0.5 tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid. Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread. # References - [Spicy beef stew with beans & peppers recipe | BBC Good Food](https://www.bbcgoodfood.com/recipes/spicy-beef-stew-beans-peppers)