Photo of Paprika beef & butter bean goulash by WW

Paprika beef & butter bean goulash

Points® value
Total Time
2 hr 5 min
20 min
1 hr 45 min
The deeply-flavoured stew of beef, butter beans, peppers and tomatoes is perfect for a chilly evening.


Beef Braising Steak, Lean, raw

500 g, cut into chunks

Calorie controlled cooking spray

4 spray(s)


2 medium, sliced


2 clove(s), crushed


½ tablespoon(s), level, smoked

Tinned Tomatoes

1 can(s), large, chopped

Beef stock cube(s)

½ cube(s), 300ml water

Peppers, all types

2 medium, 1 red and 1 green, each deseeded and roughly chopped

Butter Beans, cooked

1 can(s), large, drained, drained and rinsed


  1. Preheat the oven to 150°C, fan 130°C, gas mark 2.
  2. Season the steak and mist a lidded flameproof casserole with the cooking spray. Brown half the steak over a medium heat and transfer to a plate. Repeat with the rest of the beef.
  3. Mist the casserole again with a little more cooking spray and cook the onions for 5 minutes, adding a splash of water, if needed, to stop them from sticking. Once softened, stir in the garlic and smoked paprika and cook for a further minute, then add the tomatoes and beef stock. Return the beef to the casserole, season and bring to a simmer. Cover and transfer the casserole to the oven to cook for 1 hour.
  4. Remove the casserole from the oven and stir in the peppers and butter beans. Replace the lid and return the casserole to the oven to cook for a further 30 minutes, or until the meat is meltingly tender and the vegetables have softened.