Paprika beef & butter bean goulash
- Total Time
The deeply-flavoured stew of beef, butter beans, peppers and tomatoes is perfect for a chilly evening.
Beef Braising Steak, Lean, raw500 g, cut into chunks
Calorie controlled cooking spray4 spray(s)
Onion(s)2 medium, sliced
Garlic2 clove(s), crushed
Paprika½ tablespoons, level, smoked
Tinned Tomatoes1 can(s), large, chopped
Beef stock cube(s)½ cube(s), 300ml water
Peppers, All Types2 medium, 1 red and 1 green, each deseeded and roughly chopped
Butter Beans, cooked1 can(s), large, drained, drained and rinsed
- Preheat the oven to 150°C, fan 130°C, gas mark 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.
- 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.
- 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.