Pepperpot Beef

There’s nothing better than the smell of a steaming pot of stew or casserole wafting through the house! As well as this dish being comforting, delicious and healthy, it’s also a handy if you have a busy week ahead as you can make a big batch and keep a few portions in the fridge or freezer for easy lunches or quick post work dinners during the week.

Instructions

Step 1

Preheat the oven to Gas Mark 2/ 150?C/ fan oven 130?C. Mix the flour and ginger together and toss the beef in the mixture to coat.

Step 2

Heat a large, non stick frying pan, spray lightly with the cooking spray and add the beef in batches. Brown for 4-5 minutes, turning over halfway through, then remove to a plate and repeat with the remaining meat. Don’t overcrowd the pan or the meat will steam rather than brown.

Step 3

Meanwhile, place the tomatoes, sugar, vinegar, garlic, Worcestershire sauce and chilli pepper sauce in a lidded, flameproof casserole dish. Bring to the boil, add the beef and bring back to a simmer. Place a lid on the casserole and cook in the oven for 1 hour.
Stir the beans and peppers into the casserole and cook for a further 30 minutes.
Ladle into bowls to serve!