Pepper Beef Stew With Beans And Savoury Rice
Servings 8
Difficulty Beginner
Total Time 1 hour 30 minutes COOK MODE
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INGREDIENTS
Beef Stew
- 1½kg beef shin
- 2 tsp Hinds Spices White Pepper
- Canola oil, to fry
- 2 medium onions, chopped
- 5 cloves garlic, peeled
- 1 tsp Hinds Spices Paprika
- 1 tsp Pakco Traditional Roasted Masala
- 100g
Rhodes Quality Tomato Paste - 1 x 410g tin
Rhodes Quality Chopped and peeled Tomatoes - 2 L beef stock
- 1 tsp Hinds Spices Mixed Herbs
- 1 x 400g tin
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 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!