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Spicy goulash with bean stew

Spicy goulash with bean stew

Total Time
1 hr 40 min
15 min
1 hr 25 min
Tender, slow-cooked beef cooked in a spicy, tomatoey sauce. The beans add extra fibre to keep you fuller for longer.


Beef gravy steak, raw

500 g


500 g, sliced

Tomato paste

1 tbs

Canned cannellini beans, rinsed, drained

2 400g can

Canned diced tomatoes

1 800g can

Fiery chilli rub (WW Recipe)

2 tsp

Vegetable stock cube

1 individual, gluten-free variety, (to make 2 cups (500ml) vegetable stock)

Ground cumin

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan or flameproof casserole dish with oil and heat over medium-high heat. Cook beef, turning occasionally, for 5-7 minutes, until well browned. Add chilli rub, carrots and tomato paste and cook, stirring for a further 2 minutes.
  2. Stir in stock and bring to the boil. Reduce heat, cover and simmer gently for 1 hour. Stir in beans, tomatoes and cumin. Simmer, uncovered, for a further 15 minutes or until beef is tender. Season with salt and pepper. Serve.


Foodie fact: Originating in Hungary and widely considered their national dish, goulash is a slow-cooked beef stew flavoured with paprika and other spices. It can be served on its own, over pasta or with crusty bread.