Slow Cooked Pepperpot Beef Stew
Warm and smoky melt in the mouth beef with peppers, kidney beans and a slight hint of sweet and sour. This is the ultimate comfort stew which can be cooked either in a slow cooker or slow and low in the oven. We love to serve our Pepperpot Beef stew piled high in a crispy jacket potato and topped with sour cream. We also recommend batch cooking this recipe. There is no better saviour than having a tender, comforting stew in the freezer when the fridge is not looking overly inspiring.
Method
Based on 4 servings, adjust as needed.
Step 1
If you have a slow cooker, simply throw all the ingredients into it in the morning and leave it to cook on low, for 8 hours. It will be perfectly tender by the time you return from work. If you have time, jump to step 3, browning the meat first really does add a huge amount of flavour.
Step 2
If cooking in the oven, preheat it to 180ºC/160°C fan. Dice the casserole steak into 3-4 cm pieces. Place a heavy-based casserole dish on the stove and add the oil. Turn the heat to medium.
Step 3
While the pan is heating up, put your diced beef into a bowl with the flour, salt and pepper. Coat well. Gently lay the meat into the hot oil and fry in batches until all the meat is golden brown. 4 minutes per side should do it. If cooking in batches, remove the first lot before doing the next.
Step 4
Turn down the heat to medium and add all the meat back into the pan along with the sliced red onions and chopped garlic and a splash of water. Cook for 2 minutes. Coat the onion in all the juices in the bottom of the pan. Add tomato puree and coat well (don't worry about the bottom of the pan catching, the toastie bits will release when you add the stock and will all add to the flavour.) Pour in beef stock to deglaze the pan. Scrape the bottom using a wooden spoon as the liquid boils. This will help to release some of that flavours from the sealed meat. If you are cooking your stew in a slow cooker, you can transfer the contents of your pan to the slow-cooker now.
Step 5
Now add ground ginger and smoked paprika. Season with salt and pepper, then add sliced peppers, Worcestershire sauce, brown sugar, sweet chilli, chopped tinned tomatoes, kidney beans and red wine vinegar. Bring the stew to the boil (if cooking in the oven), place on the lid and cook in the preheated oven for 1.5-2 hours. If using a slow cooker, turn it on to high for 4 hours or low for 8 hours.
Step 6
The stew is done when the beef is tender and the sauce thick and glossy. Serve with a crispy-skinned jacket potato (cooked in the oven at 180°C for 1 hour) and lots of sour cream, if using.
- Ingredients
- Based on 4 servings
-
2 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
8 tbsp Sour Cream 1x Sainsbury's Fresh Soured Cream 150ml -
4 Baking Potatoes 1x Sainsbury's Baking Potatoes x4 -
350ml Beef Stock 1x Kallo Organic Beef Stock Cubes 8x11g -
3 tbsp Worcestershire Sauce 1x Sainsbury's Worcester Sauce 150ml -
2 tsp Ground Ginger 1x Sainsbury's Ground Ginger 38g -
1 kg Casserole Steak, diced into 3-4 cm pieces 2x Sainsbury's British or Irish Extra Lean Casserole Steak 500g -
1 Tin Kidney Beans, drained 1x Sainsbury's Red Kidney Beans in Water 400g (240g*) -
2 Red Peppers, deseeded and sliced 2x Sainsbury's Red Pepper -
2 tbsp Red Wine Vinegar 1x Sainsbury's Wine Vinegar, Red Wine 500ml -
1 tbsp Brown Sugar, (or any sugar) 1x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
2 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Sauce 330g -
2 tbsp Plain Flour 1x Sainsbury's Plain Flour 500g -
2 Red Onion, peeled and finely sliced 2x Sainsbury's Red Onions Loose -
2 Garlic Cloves, peeled and sliced 1x Sainsbury's Garlic -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
400g Chopped Tomatoes 1x Sainsbury's Chopped Tomatoes Can 400g -
2 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g