DifficultyBeginnerYields8 ServingsTotal Time1 hr 30 mins
Pepper Beef Stew with beans and Savory Rice

Ingredients

Beef Stew
 1,2 - 1,6 kg beef shin
 2 tsp Hinds White Pepper
 Canola oil, to fry
 2 medium onions, chopped
 5 cloves garlic, peeled
 1 tsp Hinds Paprika
 1 tsp Pakco Traditional Roasted Masala
 100 g Rhodes Quality Tomato Paste
 1 x 410 g Rhodes Quality Chopped Tomatoes
 2 L / 8 cups beef stock
 1 tsp Hinds Mixed Herbs
 1 x 400g Rhodes Quality Butter Beans
 Freshly chopped parsley, to serve
Savoury Rice
 Canola oil, to fry
 2 Tbsp butter or margarine
 1 medium onion, chopped
 1 Tbsp Hinds Spice for Rice
 1 tsp chilli flakes (optional)
 200 g / 1 cup rice, cooked (700g - 800g cooked rice)
 140 g / 1 cup frozen sweetcorn
 140 g / 1 cup frozen peas

Method

Beef Stew
1

1 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 3 - 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
2

1 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
3

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

Share this recipe

Ingredients

Beef Stew
 1,2 - 1,6 kg beef shin
 2 tsp Hinds White Pepper
 Canola oil, to fry
 2 medium onions, chopped
 5 cloves garlic, peeled
 1 tsp Hinds Paprika
 1 tsp Pakco Traditional Roasted Masala
 100 g Rhodes Quality Tomato Paste
 1 x 410 g Rhodes Quality Chopped Tomatoes
 2 L / 8 cups beef stock
 1 tsp Hinds Mixed Herbs
 1 x 400g Rhodes Quality Butter Beans
 Freshly chopped parsley, to serve
Savoury Rice
 Canola oil, to fry
 2 Tbsp butter or margarine
 1 medium onion, chopped
 1 Tbsp Hinds Spice for Rice
 1 tsp chilli flakes (optional)
 200 g / 1 cup rice, cooked (700g - 800g cooked rice)
 140 g / 1 cup frozen sweetcorn
 140 g / 1 cup frozen peas

Directions

Beef Stew
1

1 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 3 - 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
2

1 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
3

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

Pepper Beef Stew With Beans And Savoury Rice
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