Pepper Beef Stew With Beans And Savoury Rice

Servings 8
Difficulty Beginner
Total Time 1 hour 30 minutes

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INGREDIENTS

Beef Stew

Savoury Rice

  • Canola oil, to fry
  • 2 Tbsp butter or margarine
  • 1 medium onion, chopped
  • 1 Tbsp Hinds Spices Spice for Rice
  • 1 tsp chilli flakes (optional)
  • 200g rice 700g - 800g cooked rice
  • 140g frozen sweetcorn
  • 140g frozen peas

METHOD

Beef Stew

  • Evenly coat the beef shin with Hinds White Pepper and season with salt. Heat the oil in a large pot and brown the meat on high heat. Reduce the temperature and add the onions and garlic and fry for 5 minutes. Add the Hinds Paprika, Pakco Traditional Roasted Masala and Rhodes Quality Tomato Paste. Cook for 5 minutes then add the Rhodes Quality Chopped Tomatoes, beef stock and Hinds Mixed Herbs, season with salt. Simmer on a low heat for 60 minutes or until the beef is tender and falling from the bone. Add the Rhodes Quality Butter Beans and freshly chopped parsley, to serve.

Savoury Rice

  • Heat a large pot with canola oil to fry and butter. Fry the onion, Hinds Spice for Rice and chilli flakes on a medium heat for 3 minutes, then add the frozen sweetcorn and peas. Fry for a few minutes then add the cooked rice. Combine with a wooden spoon and serve with the pepper beef stew.

Chef's Tip

  • When making the savoury rice, use any vegetables you have available. You can use carrots, mushrooms, peppers – anything!